Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- one pint new milk
- a quart of rich cream
- two eggs
Directions
Scald one pint new milk, add b}- degrees three-quarters of a pound sugar, two eggs and five table-spoons chocolate, rubbed smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring con-' stantly; set off, add a table-spoon of thin dissolved gelatine, when cold place in freezer; when it begins to set, add a quart of rich cream, half of it well whipped.
To make a mould of chocolate and vanilla, freeze in separate freezers, divide a mould through the centre with card-board,
Ices and Ice Creams.
fill each division with a different cream, and set mould in ice and salt for an hour or more.
To make chocolate fruit ice cream, when almost frozen, add a coffee-cup of preserved peaches, or any other preserves, cut in fine pieces.