Homemade
Chocolate Recipes:
Chocolate
Ice-cream
For about two quarts
and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls
of sugar, two ounces of Walter Baker & Co.'s Premium No.
1 Chocolate,
two eggs, and two heaping tablespoonfuls of flour.
Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar
in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling
milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of
sugar (which should be taken from the second cupful) and two tablespoonfuls of hot
water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes, take it from the fire and add
the remainder of the sugar and the cream, which should be gradually beaten into the
hot mixture. Set away to cool, and when cold, freeze.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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