Iced Chocolate

Dissolve a pound of sweet chocolate in a quart of water with half a bean of vanilla; when cold stir in a quart of cream, then strain through a fine sieve.

Another way is to take a pound of sweet chocolate, half a pint of water and half a vanilla bean; when the chocolate is all dissolved and cold mix into it three pints of cream and a gill of thirty-two degree syrup; strain through a sieve and put it into a freezer with lightly salted ice around, and serve in glasses.