Chocolate Ice Cream No. 1
From Raleigh recipe book, 1925
Alternate to freeze well 1 cup of cooking salt and 3 cups of crushed ice.
Presented as published in 1925. 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
3331Calories
56 gProtein
289 gCarbs
221 gFat
Full nutrition (34 nutrients)
Calories3331 kcal
Protein56 g
Carbohydrates289 g
Fiber2.8 g
Sugars267 g
Total Fat221 g
Saturated Fat124 g
Monounsaturated Fat49 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol975 mg
Sodium621 mg
Potassium2285 mg
Calcium1566 mg
Iron5.1 mg
Magnesium216 mg
Phosphorus1533 mg
Zinc7.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A473 mcg
Vitamin E1.8 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.7 mg
Folate47 mcg
Choline468 mg
Caffeine17 mg
Water1208 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 30. The excerpt below is the record exactly as published.
CHOCOLATE ICE CREAM No. 1 1 quart milk 1 pint fresh cream 1 cup sugar 2 eggs beaten very light 5 tablespoons chocolate
Cook this with the app: pantry check, scaling, and the assistant.