Dessert
Frozen Chocolate with Whipped Cream
A classic 1910 sweet built around squares baker’s chocolate, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 squares Baker’s chocolate
- 1 cup sugar
- Few grains salt
- 1 cup boiling water
- 3 cups rich milk
Historical transcription
Source method
- 1
Scald milk. Melt chocolate in small saucepan placed over hot water, add one-half the sugar, salt, and gradually 438 boiling water. Boil one minute, add to scalded milk with remaining sugar. Cool, freeze, and serve in glasses. Garnish with whipped cream sweetened and flavored with vanilla.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.