Homemade
Chocolate Recipes:
Elizabeth's
Chocolate Ice-cream
- 1 quart of milk,
- Pinch of salt,
- 3 squares of Baker's
Chocolate,
- 3 level tablespoonfuls
of flour,
- 1 can of sweetened
condensed milk,
- 3 eggs,
- 6 level tablespoonfuls
of sugar,
- 3 teaspoonfuls of
vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate
has melted, stir in the flour, previously mixed in a little cold milk. Cook ten minutes,
then pour this over the condensed milk, eggs and sugar mixed together; cook again
for four minutes, stirring. Strain, and when cool add vanilla, and freeze.
Recipe Credit: Miss Elizabeth Kevill Burr
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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