Chocolate Ice Cream
From Blue Ribbon and Pure Gold cook book, 1905
Do not cook too long or custard will curdle.
Presented as published in 1905. 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
3727Calories
67 gProtein
276 gCarbs
261 gFat
Full nutrition (34 nutrients)
Calories3727 kcal
Protein67 g
Carbohydrates276 g
Fiber19 g
Sugars228 g
Total Fat261 g
Saturated Fat148 g
Monounsaturated Fat63 g
Polyunsaturated Fat6.1 g
Omega-30.3 g
Cholesterol1287 mg
Sodium596 mg
Potassium2427 mg
Calcium1116 mg
Iron23 mg
Magnesium483 mg
Phosphorus1610 mg
Zinc17 mg
Copper3.8 mg
Manganese4.8 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.8 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.5 mg
Folate126 mcg
Choline727 mg
Caffeine91 mg
Water863 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 63. The excerpt below is the record exactly as published.
Chocolate Ice Cream—4 ounces Blue Ribbon baking chocolate, 1 pint milk, 1 pint heavy cream, 4 egg yolks, 1 cup sugar, 1 tablespoon Pure Gold vanilla
Cook this with the app: pantry check, scaling, and the assistant.