vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream with Nuts a la Princess
From The Swedish, French, American cook book, 1918
Serves 9
Serve with whipped cream.
Presented as published in 1918. 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
606Calories
9 gProtein
66 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein9 g
Carbohydrates66 g
Fiber3.3 g
Sugars58 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol105 mg
Sodium57 mg
Potassium390 mg
Calcium175 mg
Iron2.3 mg
Magnesium83 mg
Phosphorus236 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E4.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline53 mg
Caffeine8.1 mg
Water99 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 480. The excerpt below is the record exactly as published.
hocolate Ice Cream with Nuts, a la Princess Glace Chocolat, aux Noisettes , a la Princesse Two and a half cups milk, one cup chopped nuts, six ounces chocolate, one tablespoon cornstarch, one pint cream, whites of two eggs, two cups sugar
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