vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Chocolate Ice-cream
From The new practical housekeeping, 1890
Serves 12
Delicious served in glasses or dishes covered with whipped cream or meringue.
Presented as published in 1890. 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
698Calories
3 gProtein
47 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein3.5 g
Carbohydrates47 g
Fiber0.4 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium59 mg
Potassium177 mg
Calcium104 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus103 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.5 mcg
Choline0.4 mg
Caffeine0.6 mg
Water101 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 296. The excerpt below is the record exactly as published.
Spiced Chocolate Ice-cream^ cook three pints cream and two teacups sugar; prepare spice by pouring over tnree-quarters teaspoon best. pulver- ized cinnamon, seven tablespoons boiling w^r and let stand on back of stove, (must not boil;, twenty minutes; pour off clear liquid and add to it quarter pound grated chocolate, or less if not wisned highly flavored. Add this to the hot cream, strain, cool and freeze as directed. When half frozen add one pint cream, whipped and fla- vored with half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.