Chocolate Cream Ice
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.
Chocolate Cream Ice. — Dissolve 2oz. to 3oz. of best vanilla-flavoured chocolate in a very httle milk, or single cream, or if liked sweet, in syrup, and add it to a pint of any of the custards previously given
Cook this with the app: pantry check, scaling, and the assistant.