17-year-old Helena Muffly wrote exactly 100 years ago today:
Monday, February 3, 1913: It was simply enchanting this morning. The snow came down in fluffy flakes. It was an unusual sight. Had a pain this morning. Guess four dishes of ice cream was most too much for my capacity.
Her middle-aged granddaughter’s comments 100 years later:
The previous day the Muffly’s made ice cream. It must have tasted really, really good if Grandma ate four dishes (even if she’s paying for her indulgence). Maybe she ate it with warm chocolate sauce.
Here is a hundred-year-old recipe for vanilla ice cream and chocolate sauce:
Vanilla Ice Cream
4 cups milk
1 cup sugar
1 tablespoon vanilla
1/3 teaspoon salt
This is the simplest and cheapest ice cream made. One pint of cream added is an improvement.
Scald the milk in double boiler. Mix eggs, sugar and salt; added scalded milk to them; return to double boiler and cook until mixture thickens and is of a smooth and creamy consistency.
Strain into a cold dish. Add vanilla and cool before putting mixture in ice cream freezer.
2 ounces Lowney’s Premium Chocolate
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Cook all the ingredients except vanilla twelve minutes; add vanilla, and serve hot. This sauce is especially good served with Vanilla Ice Cream.
Lowney’s Cook Book (1912)
Lowney’s Cook Book was published by a company that made baking chocolate. I assume that any brand of unsweetened chocolate could be substituted for the Lowney’s Premium Chocolate in the chocolate sauce recipe.
For more old ice cream recipes and related information see:
Old-time Vanilla Ice Cream Recipes (These recipes are different than the one above. It’s interesting to see the variation in the old recipes.)