Chocolate Ice Cream

Name: Chocolate Ice Cream
Ingredients: two and one-half bars chocolate; one and one-half cups milk; one and one-fourth cup sugar; vanilla; two whole eggs; one-half pint charlotte russe cream

From Council cook book, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1343Calories

25 gProtein

269 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1343 kcal

Protein25 g

Carbohydrates269 g

Fiber0 g

Sugars269 g

Total Fat22 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol416 mg

Sodium284 mg

Potassium698 mg

Calcium509 mg

Iron1.9 mg

Magnesium57 mg

Phosphorus567 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate47 mcg

Choline359 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Council cook book (1908), page 39. The excerpt below is the record exactly as published.

Chocolate Ice Cream. Two and one-half bars chocolate, boil with one and one-half cups milk, one and one-fourth cup sugar, vanilla; beat two whole eggs. When chocolate is dissolved, pour over the eggs (strain the chocolate if lumpy). Add one-half pint charlotte russe cream

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