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Chocolate Ice
From The new practical housekeeping, 1890
Serves 3
Syrup should be reduced to about two-thirds of the quantity of water and sugar used.
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
589Calories
1 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein0.5 g
Carbohydrates150 g
Fiber0.9 g
Sugars146 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium65 mg
Calcium20 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.4 mg
Caffeine1.5 mg
Water343 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 313. The excerpt below is the record exactly as published.
Chocolate Ice — Make syrup of quart water and pint sugar cook- ing half an hour. Make a chocolate paste by pouring four or fiv« tablespoons water over a scant half teaspoon pulverized cinnamon, letting stand half an hour, then straining over four heaping table- spoons grated chocolate and beating well together ; add to syrup,cook five minutes, strain and when cold add half teaspoon vanil^ and juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.