vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate-cream Ice
From The encyclopædia of practical cookery, 1890
Serves 10
Stir frequently while cooling.
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
653Calories
4 gProtein
81 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein4.4 g
Carbohydrates81 g
Fiber1.2 g
Sugars70 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol102 mg
Sodium71 mg
Potassium267 mg
Calcium124 mg
Iron1 mg
Magnesium41 mg
Phosphorus161 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.9 mcg
Choline9.3 mg
Caffeine2.7 mg
Water112 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 328. The excerpt below is the record exactly as published.
Chocolate-cream Ice. — (1) Set | pint of milk over the fire, with £lb. of caster sugar and ilb. of grated Chocolate in it, and beat until the Chocolate is all dissolved ; then strain it into another vessel and let it cool. Whip lqt. of thick cream in a pail or pan, set on ice, and add the Chocolate milk while whipping. Flavour with vanilla extract when all the ingredients are put into the freezer. (2) Beat up two eggs, 1 breakfast-cupful of sugar, and 1 teacupful of flour, and stir in 1 pint of boiling milk ; then add lqt. of cream and another teacupful of sugar. While this is being boiled, which will take about twenty minutes, scrape loz. of Chocolate into a small pan with 2 table- spoonfuls of sugar and one of boiling water. Place the pan over the fire, and mix until the paste is quite smooth and glossy ; then put it into the other mixture whilst it is boiling. Pour all into a basin or mould, putting this into cold water or pounded ice to cool, and stirring frequently ; when quite cold, add 1 teacupful of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.