Chocolate Ice Cream
From The Common sense recipe book, 1898
Presented as published in 1898. 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
5459Calories
49 gProtein
521 gCarbs
361 gFat
Full nutrition (34 nutrients)
Calories5459 kcal
Protein49 g
Carbohydrates521 g
Fiber2.4 g
Sugars472 g
Total Fat361 g
Saturated Fat204 g
Monounsaturated Fat76 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol1395 mg
Sodium592 mg
Potassium1995 mg
Calcium1246 mg
Iron3.9 mg
Magnesium188 mg
Phosphorus1345 mg
Zinc6.2 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D6.7 mcg
Vitamin C0.2 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate49 mcg
Choline382 mg
Caffeine5.6 mg
Water1079 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 64. The excerpt below is the record exactly as published.
two cups sugar, one small tablespoon- ful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries, and other fruit if desired. Let milk come to a boil, beat flour, sugar and eggs together, and stir in boiling milk. Cook twenty minutes, then add gelatine. When cold add cream. Put in freezer, freeze ten minutes, add cup of fruit, and finish freezing. A TEASPOONFUL OF Abbey’s Efferveseent Salt Taken every morning will keep your blood pure and fortify your system against disease. 154 Mr. H. A. BEATTY, Manager Corticelli Silk Coy., has purchased a new 3 pedalled MORRIS UPRIGHT PIANO . FROM ... W. H. LEACH, 49 Metcalfe St. M°the pubic neariy 10 years. 4 CHOCOLATE TCR. CREAR One quart cream, one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate
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