gluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Ice Cream (Without Cream)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 17
This Ice may be made without the gelatin.
Presented as published in 1907. 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
623Calories
14 gProtein
110 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein14 g
Carbohydrates110 g
Fiber1.9 g
Sugars106 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol265 mg
Sodium124 mg
Potassium251 mg
Calcium65 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus197 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A113 mcg
Vitamin E0.9 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline209 mg
Caffeine11 mg
Water277 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 98. The excerpt below is the record exactly as published.
3^ lbs. sugar, 3 ozs. gelatin, i lb. chocolate, and other flavors. It malces a very bulky and i gallon water, 24 yolks
Cook this with the app: pantry check, scaling, and the assistant.