vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Philadelphia Ice Cream
From Lowney's cook book, 1907
Serves 4
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
677Calories
9 gProtein
65 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein8.9 g
Carbohydrates65 g
Fiber3.2 g
Sugars59 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol138 mg
Sodium755 mg
Potassium593 mg
Calcium227 mg
Iron1.8 mg
Magnesium73 mg
Phosphorus294 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C1.9 mg
Vitamin A281 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate8.1 mcg
Choline42 mg
Caffeine8.4 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 111. The excerpt below is the record exactly as published.
ounces Lowney's Premium. Chocolate 1 tablespoon vanilla 4 cups cream ^ teaspoon salt f cup sugar 1^ cups finely chopped figs Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stir- ring occasionally while freezing to keep figs from settling to the bottom. Note. — If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy. 282 lowney's cook book Chocolate Philadelphia Ice Cream 2 ounces Lowney's Premium 1 cup sugar Chocolate, or 4 cups light cream J cup Lowney's Cocoa i teaspoon salt J cup hot water 1 teaspoon vanilla
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