Chocolate Ice Cream
From Student's manual in household arts, 1915
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
587Calories
28 gProtein
62 gCarbs
26 gFat
Full nutrition (31 nutrients)
Calories587 kcal
Protein28 g
Carbohydrates62 g
Fiber0 g
Sugars62 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium344 mg
Potassium835 mg
Calcium603 mg
Iron2 mg
Magnesium62 mg
Phosphorus637 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate56 mcg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
Chocolate Ice Cream. 1. Add two squares of melted chocolate to the hot custard in recipe for French vanilla ice cream
Cook this with the app: pantry check, scaling, and the assistant.