Chocolate Cream Freeze
From What to Have for Dinner, 1905
Presented as published in 1905. 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
5460Calories
60 gProtein
425 gCarbs
394 gFat
Full nutrition (34 nutrients)
Calories5460 kcal
Protein60 g
Carbohydrates425 g
Fiber9.1 g
Sugars276 g
Total Fat394 g
Saturated Fat223 g
Monounsaturated Fat87 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol1377 mg
Sodium2797 mg
Potassium2321 mg
Calcium1030 mg
Iron19 mg
Magnesium322 mg
Phosphorus1382 mg
Zinc8 mg
Copper1.6 mg
Manganese2.9 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E1.9 mg
Vitamin K33 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)10 mg
Folate248 mcg
Choline337 mg
Caffeine56 mg
Water851 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.
salt - broken in small pieces 3 cups thin cream Mix sugar, flour and salt, add eggs slightly beaten and milk gradually; cook over hot water until a coating is formed on the spoon, stirring constantly at first, after- wards occasionally. Melt chocolate, dilute with hot mix- ture, then add to remaining mixture. Cool, add thin cream and vanilla; strain and freeze. Just before serv- ing, add heavy cream beaten until stiff, and Zwieback
Cook this with the app: pantry check, scaling, and the assistant.