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Chocolate Ice Cream

Name: Chocolate Ice Cream
Yield: 7 servings
Ingredients: Three cups of milk; 3 tablespoons flour; 2 cups of sugar; 5 tablespoons of chocolate; 2 eggs; 2 tablespoons hot water; % teaspoon of salt; 1 quart of thin cream

From Magnet users cook book, 1920

Serves 7

Let stand a couple of hours before using.

Presented as published in 1920. 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

807Calories

9 gProtein

73 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories807 kcal

Protein8.6 g

Carbohydrates73 g

Fiber0.4 g

Sugars65 g

Total Fat54 g

Saturated Fat31 g

Monounsaturated Fat12 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol204 mg

Sodium256 mg

Potassium344 mg

Calcium223 mg

Iron0.9 mg

Magnesium32 mg

Phosphorus226 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A56 mcg

Vitamin E0.2 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate12 mcg

Choline61 mg

Caffeine2.5 mg

Water185 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 30. The excerpt below is the record exactly as published.

CHOCOLATE ICE CREAM. Three cups of milk, 3 tablespoons flour, 2 cups of sugar, 5 tablespoons of chocolate, 2 eggs, 2 tablespoons hot water, % teaspoon of salt, 1 quart of thin cream

Cook this with the app: pantry check, scaling, and the assistant.