Hot Chocolate for Ice-Cream
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
HOT CHOCOUITE FOB ICE-OREAM. Mi88 Rita Oray, New York. One-half pound of Maillard's chocolate dissolved in one-half cup of milk. Boil chocolate and milk in dou- ble boiler^ then add yolks of two eggs and one-half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.