vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
526Calories
4 gProtein
67 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein3.8 g
Carbohydrates67 g
Fiber0.9 g
Sugars60 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol69 mg
Sodium39 mg
Potassium224 mg
Calcium119 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline11 mg
Caffeine5.4 mg
Water90 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
one cup sugar, two squares chocolate, two tablespoons cornstarch ; cook in double boiler. To improve this, one tablespoon vanilla and half a pint rich cream
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