Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
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
- a pound of chocolate in some water^
- two cloves
- four lemons
- eight lemons into the sugar
- cinnamon
- cloves
Directions
Prepare some fresh strawberries in summer by rubbing them through a tammy, and then mixing the juice with cream and sugar in powder^ or in winter use marmalade ; pass it through a tammy, mix with your cream, and finish as before.
GLACE ATJX PKAMBGISaSS.
This is prepared in the same manner as the strawberries, and finished like them.
GLACE AU CITRON OU A L^OBANGE.
Grate some lemon or orange-peel on a lump of sugar, and add the raspings to a pint and a half
164 ICES.
of cream; sugar to taste^ and then finish your ice as before. Limes^ Seville oranges^ c^drat and bergamot ices are made in the same manner.
GLACE D£ CHOCOLAT A L^EAU.
Melt a pound of chocolate in some water^ and let it simmer slowly^ but do not let it boil; it thickens better, and does not lose its perfume by slow sinmiering. At the end of two hours, take o£f the chocolate, and add some syrup boiled to the petit lisse. This sugar is very light ; finish it as before. If you like chocolate with vanilla, take the chocolate k la vanilla, and add in melting — a little more vanilla, in essence is best — ^a bit of cinnamon and two cloves ; let them simmer with the chocolate, and finish as before.
GLACE DE MAEASqUIK.
Scrape the rinds of four lemons, on sugar boiled to the petit lisse, let them infuse five minutes ; strain them. It is better to peel the lemons thin, as they are easier to take out without straining; squeeze the juice of eight lemons into the sugar ; add a glass of water if too sweet, and a glass of Maraschino. Strain it
ICB8. 165
two or three times through a silk tamis ; better to mix it together ; taste it to make sore there is sujOBicient flarour of the Maraschino^ and sweet enough ; then finish your ice as usual. Noyeau or Curacoa might be used in place of the Maraschino.