Chocolate Cream Ice
From Wholesome cookery, 1887
Presented as published in 1887. 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
2523Calories
62 gProtein
355 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories2523 kcal
Protein62 g
Carbohydrates355 g
Fiber12 g
Sugars332 g
Total Fat98 g
Saturated Fat50 g
Monounsaturated Fat31 g
Polyunsaturated Fat8.1 g
Omega-30.3 g
Cholesterol1188 mg
Sodium654 mg
Potassium2100 mg
Calcium865 mg
Iron19 mg
Magnesium343 mg
Phosphorus1437 mg
Zinc9.4 mg
Copper2 mg
Manganese2.5 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A639 mcg
Vitamin E4.3 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B125.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)2 mg
Folate141 mcg
Choline969 mg
Caffeine73 mg
Water660 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 55. The excerpt below is the record exactly as published.
6 or 8 yolks of eggs, 1 breakfast-cupful of strong coffee, 1 pint of milk, 8 ounces of sugar. Stir all to- SWEETS. 153 o'efclier over the fire till set, but do not allow the mixtiu'e to boil. Strain it through a hair sieve. Add half a pint of double cream ; put' it into the mould and freeze it. 387. — Chocolate Cream Ice. Make exactly as the coffee cream ice, simply using G ounces of chocolate boiled in water or milk instead of the cofiee. 388. — Vanilla Cream Ice. Make exactly like the cofiee ice, but leave out the cofiee; use an extra half-pint of milk and some essence of vanilla. 389. — Fruit Cream Ice. Pound any fruit liked with ■ sifted . sugar ; rub it through a sieve ; add cream. Put it in a mould and freeze. 390. — Parfait au Cafe. Boil 1 pint of milk
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