vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Ice with Whipped Cream
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
619Calories
11 gProtein
109 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein11 g
Carbohydrates109 g
Fiber2.8 g
Sugars91 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol31 mg
Sodium3557 mg
Potassium536 mg
Calcium380 mg
Iron8.7 mg
Magnesium72 mg
Phosphorus312 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate27 mcg
Choline46 mg
Caffeine11 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
Chocolate Ice with Whipped Cream. 3 squares chocolate. 1^4 cups boiling water. 1 cup sugar. 3 cups milk (scalded). Salt and vanilla
Cook this with the app: pantry check, scaling, and the assistant.