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Chocolate Ice Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
628Calories
14 gProtein
28 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein14 g
Carbohydrates28 g
Fiber0.1 g
Sugars12 g
Total Fat51 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol196 mg
Sodium135 mg
Potassium524 mg
Calcium382 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus358 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A98 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate31 mcg
Choline80 mg
Caffeine0.6 mg
Water294 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 101. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM. Mrs. C. E. McGowan. Two quarts milk, two eggs, one cup flour, one- fourth cake Baker's chocolate, cooked together. When cool add quart rich cream
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