vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Ice Cream
From Lowney's cook book, 1907
Serves 4
One clip raspberry juice added just before freezing gives a pleasant variety.
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
680Calories
6 gProtein
62 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein6.4 g
Carbohydrates62 g
Fiber0 g
Sugars56 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol151 mg
Sodium655 mg
Potassium300 mg
Calcium224 mg
Iron0 mg
Magnesium22 mg
Phosphorus191 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water177 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 112. The excerpt below is the record exactly as published.
Cocoa Ice Cream 2 cups milk 2 cups cream, or 1 cup sugar 2 cups milk and 1 tablespoon cornstarch 2 tablespoons butter or arrowroot i to ^ cup Lowney's Cocoa 4 egg yolks 1 teaspoon vanilla I teas230on salt
Cook this with the app: pantry check, scaling, and the assistant.