CHOCOLATE ICE
From The exhibition cookery book, 1900
Presented as published in 1900. 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
943Calories
20 gProtein
175 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories943 kcal
Protein20 g
Carbohydrates175 g
Fiber5 g
Sugars137 g
Total Fat18 g
Saturated Fat9.8 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium269 mg
Potassium1082 mg
Calcium618 mg
Iron3.1 mg
Magnesium159 mg
Phosphorus716 mg
Zinc3.4 mg
Copper0.7 mg
Manganese0.6 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate9.4 mcg
Choline94 mg
Caffeine6.8 mg
Water470 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 33. The excerpt below is the record exactly as published.
CHOCOLATE ICE. (B. and P.'s 4 ozs. grated chocolate (Van Ilouten^s) i teaspoonful vanilla 2 ozs. castor sugar Mix the cornflour with a little cold water, and stir it into a pint of boiling milk. Cook for three minutes, stirring all the time. Add the sugar and grated chocolate dissolved in a little cold milk. Allow this to become cold, add the vanilla essence and freeze. 164. STRAWBERRY ICE. 1 oz. cornflour (B. and P.'’s patent) 3 ozs. castor sugar 2 j^olks of eggs ^ pint strawberry pulp 1 pint milk 1 tablespoonful lemon juice Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time. Take off, and add the yolks and sugar. Let this cool. Add the strawberry pulp to the cornflour custard, mix thoroughly with a vhi.sk, flavour with lemon juice, and freeze. THE EXHIBITION COOKERY BOOK. 83 165. lp:mon snow. ^ A Oil. packet Cox’s gelatine Whites of 3 eggs 6 ozs. loaf sugar 1 pint water 2 lemons (peeled thinly and strained juice) I Soak the gelatine in I- pint cold water ten minutes. Put into a saucepan pint boiling water, the sugar, lemons and soaked gelatine. Stir over a slow fire until entirely dis- solved, taking great care it does not boil Remove from the fire. When cool and beginning to set, add the whites of eggs beaten to a stiff froth. Whisk altogether until the preparation thickens and looks like snow. Pleap up on a dish to appear as rocky as possible. i66. ORANGE MOULD. li oz. cornflour (B. and P.'s patent)
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