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Chocolate Ice Cream
From How we cook in Tennessee .., 1906
Serves 2
Americans consider the formula for Philadelphia cream suitable for fruit ice cream, and that for Neapolitan ice cream better for chocolate, coffee and caramel ice cream.
Presented as published in 1906. 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
714Calories
19 gProtein
150 gCarbs
15 gFat
Full nutrition (31 nutrients)
Calories714 kcal
Protein19 g
Carbohydrates150 g
Fiber28 g
Sugars102 g
Total Fat15 g
Saturated Fat9.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol34 mg
Sodium355 mg
Potassium79 mg
Calcium598 mg
Iron5.1 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C3.3 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Caffeine6.1 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 126. The excerpt below is the record exactly as published.
Chocolate Ice Cream. — For each quart of ice cream, melt one or two ounces of chocolate
Cook this with the app: pantry check, scaling, and the assistant.