Chocolate Ice Cream
From French dishes for American tables, 1886
Presented as published in 1886. 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
619Calories
6 gProtein
69 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein5.5 g
Carbohydrates69 g
Fiber7.9 g
Sugars54 g
Total Fat35 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol9.1 mg
Sodium31 mg
Potassium635 mg
Calcium67 mg
Iron9.1 mg
Magnesium167 mg
Phosphorus234 mg
Zinc2.3 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine49 mg
Water119 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 94. The excerpt below is the record exactly as published.
Chocolate Ice Cream. Prepare a mixt- ure as for vanilla ice cream (Art. 586). Melt four ounces of chocolate in half a glass of water
Cook this with the app: pantry check, scaling, and the assistant.