Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of cream until stiff
- 1 pint of scalded cream
- three pints of creamery cream
- 1 pint milk
- three cups of sugar
- 2 beaten yolks of eggs
- 14 si- baker's chocolate
Directions
To % cup of very strong coffee add % cup of sugar and 2 beaten yolks of eggs. Cook in double boiler until thickened, strain and cool. Whip 1 pint of cream until stiff, mix gently with custard and place in mould. Cover closely, binding edge of lid with buttered cloth. Pack as for ioe-cream and allow to stand three hours. Remove carefully to chilled platter, surround with whipped cream, sweetened and flavored, and garnish with candied cherries. Mes. C. A. Maetin.
64 THE USEFUL COOK BOOK
CAEAMEL ICE-CEEAM. Put 41/^ tablespoons of sugar in saucepan and stir over hot fire until dissolved and brown, then turn into a little hot milk and stir until smooth. Strain, add 1 pint of scalded cream, cool and freeze.
ilEs. Laura Fuemait.
CHOCOLATE ICE-CEEAM. Three pints of creamery cream; 1 pint milk; three cups of sugar; ^ eggs; 14 Si- Baker's chocolate; ^4 ^z. vanilla. Beat the yolks and whites of eggs separately. Dissolve the chocolate in the milk; mix all the ingredients together, strain through cheese-cloth into the freezer and freeze. . Mrs. H. Wade Hibbbaed.