Dessert
Chocolate ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Make a custard according to the directions given in the recipe for vanilla ice cream, stirring into it, while in cooking, four tablespoonfuls of grated chocolate.
- When this chocolate custard is cold beat in a pint of rich cream and freeze.
Historical transcription
Source method
- 1
Make a custard according to the directions given in the recipe for vanilla ice cream, stirring into it, while in cooking, four tablespoonfuls of grated chocolate. When this chocolate custard is cold beat in a pint of rich cream and freeze.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.