Chocolate Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for two joints and a half of ice cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 370. The excerpt below is the record exactly as published.
Chocolate Ice Cream..— Dissolve half a jDOund of the best French chocolate in a break- fast-cupful of boiling water, add a pint and a half of cream and half a pound of sugar
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