Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Chocolate Cream
From Mary Jane's cook book, 1916
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Milk, 1 pint
- Eggs, 3
- Grated chocolate, 1 small cup
- Vanilla extract, 1 teaspoon
- Whipped cream, 1 pint
- Chopped ice, 2 cups
- Carbonated water
Method
Heat the milk in a double boiler and when almost boiling add the chocolate mixed with a little cold milk and the sugar and boil till quite thick.
Remove from the fire and while still warm stir in the eggs, well beaten, and the vanilla.
Place on ice until very cold, then stir in lightly the whipped cream and ice.
Dilute if necessary with carbonated water.
Nutrition per serving
640Calories
14 gProtein
70 gCarbs
34 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. Milk, 1 pint. Eggs, 3. Grated chocolate, 1 small cup. Vanilla extract, 1 teaspoon. Cold milk. Whipped cream, 1 pint. Sugar. Chopped ice, 2 cups. Carbonated water
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