Chocolate Ice
From The encyclopædia of practical cookery, 1890
Serves 10
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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 331. The excerpt below is the record exactly as published.
Chocolate Ice. — Put in a sugar-boiler lib. of vanilla Chocolate and f pint of water ; when it is melted, add 3 pints of double cream and i pint of syrup
Cook this with the app: pantry check, scaling, and the assistant.