Chocolate Ice-Cream No. 2
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 241. The excerpt below is the record exactly as published.
CHOCOLATE ICE-CREAM. No. 1. (Very fine.) Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart' of thick sweet cream ; no flavoring is re- quired but vanilla. Sweeten with a cupful of sugar ; beat again and freeze. CHOCOLATE ICE-CREAM. No. 2. Beat two eggs very light and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.