Ice, Chocolate Cream

Name: Ice, Chocolate Cream
Ingredients: two ounces of chocolate; a quarter of a pint of cream; half a pint of cream; ten drops of vanilla; three tablespoonfuls of clarified sugar

From The handy dictionary of cookery, 1890

Stir the ices frequently from the outside in to ensure even freezing.

Presented as published in 1890. 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

1804Calories

10 gProtein

92 gCarbs

143 gFat

Full nutrition (33 nutrients)

Calories1804 kcal

Protein9.9 g

Carbohydrates92 g

Fiber4 g

Sugars71 g

Total Fat143 g

Saturated Fat82 g

Monounsaturated Fat31 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol366 mg

Sodium91 mg

Potassium732 mg

Calcium253 mg

Iron4.6 mg

Magnesium110 mg

Phosphorus320 mg

Zinc2 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.1 mcg

Vitamin E0.3 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate0 mcg

Caffeine24 mg

Water231 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 54. The excerpt below is the record exactly as published.

Ice, Chocolate Cream. Melt two ounces of chocolate in a quarter of a pint of cream, rub it quite smooth through a hair sieve, allow it to get cold. Whip half a pint of cream to a stiff froth, flavour it with ten drops of vanilla, mix it with the chocolate ; also three tablespoonfuls of clarified sugar

Cook this with the app: pantry check, scaling, and the assistant.