vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice-cream
From The new practical housekeeping, 1890
Serves 6
To make a mold of chocolate and vanilla, freeze in separate freezers.
Presented as published in 1890. 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
826Calories
7 gProtein
73 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein6.7 g
Carbohydrates73 g
Fiber0.4 g
Sugars64 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol223 mg
Sodium70 mg
Potassium211 mg
Calcium108 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus143 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate8.6 mcg
Choline50 mg
Caffeine0.9 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 296. The excerpt below is the record exactly as published.
Chocolate Ice-cream, — Scald one pint new milk, add by de grees three-quarters pound sugar, two eggs, and five tablespoons grated chocolate, rubbed smooth in a little milk. Beat well for a moment or two, place over fire and heat until it thickens, stir- ring constantlv, set ofi*, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer; when it begins to set, add a quart or rich cream
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