Chocolate Ice Cream
From Cooking for profit, 1886
Serves 8
Chocolate cream is generally too strongly flavored for the majority.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 71. The excerpt below is the record exactly as published.
Chocolate Ice Cream. It is never very good when made with any kind of custard or imitation cream and ought to be made only when real cream is to be had . 4 cups cream. 1 ounce common chocolata 1 heaping cup sugar. 1 tablespoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.