Saint-Cloud Chocolate Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Put in a stewpan one and a half pints of new milk.
  2. Bring it to the boil with a quarter-pound of Fry's Vanilla Chocolate.
  3. Sweeten it with one and a half ounces of castor sugar.
  4. Let the mixture simmer for about five minutes.
  5. Strain it.
  6. When cool pour it into the charged freezer and freeze it to the consistency of a batter.
  7. Add to it one and a half pints of stiffly-whipped cream that is slightly sweetened and flavoured with a dessertspoonful of Marshall's Vanilla Essence and half a wineglassful of brandy.
  8. Refreeze it and mould it in the usual way, or serve it in a rough form for tennis parties, ball suppers, &c.
Original Text
Saint-Cloud Chocolate Cream Crème de Chocolat à la Saint-Cloud Put in a stewpan one and a half pints of new milk, bring it to the boil with a quarter-pound of Fry's Vanilla Chocolate, sweeten it with one and a half ounces of castor sugar; then let the mixture simmer for about five minutes; strain it, and when cool pour it into the charged freezer and freeze it to the consistency of a batter; add to it one and a half pints of stiffly-whipped cream that is slightly sweetened and flavoured with a dessertspoonful of Marshall's Vanilla Essence and half a wineglassful of brandy; refreeze it and mould it in the usual way, or serve it in a rough form for tennis parties, ball suppers, &c.
Notes
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