Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Iced Chocolate
From Mary Jane's cook book, 1916
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- Cocoa, % pound
- Water, 1 cup
- Sugar, 1 pound
- Rich milk
- Whipped cream
Method
Make a syrup by boiling cocoa, sugar and water for about 3 minutes.
Remove from fire and cool.
Put 3 tablespoons of the syrup in a glass with a little shaved ice.
Fill the glass with rich milk, beat well and serve with whipped cream.
Nutrition per serving
770Calories
14 gProtein
196 gCarbs
12 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 1. The excerpt below is the record exactly as published.
ICED CHOCOLATE. Cocoa, % pound. Water, 1 cup. Sugar, 1 pound. Rich milk. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.