and pound them until smooth, mixing in occasionally a small
quantity of white of egg to keep them from oiling. Beat the
yolks of nine eggs with jib. of caster sugar, then mix in the
pounded almonds, 4oz. of grated Chocolate, 1 teaspoonful of
pounded vanilla, and 1 teacupful of breadcrumbs. Whisk
the whites of five eggs to a stiff snow, and work them in
lightly with the other ingredients. Butter the interior of a
fancy-shaped mould, strew in some breadcrumbs, then shake
out all those that will not adhere to the butter, and pour in
the batter (which should only three-parts fill the mould,
leaving room for it to rise), and bake in a moderate oven.
Turn the cake out of the mould when cooked, and leave it
until cold. •
Chocolate Caramels. — (1) Put 6 jib. of granulated sugar, jib.
of grated Chocolate, and 3 pints of cream or rich milk into I
Chocolate — continued.
a copper boiler having a round bottom, and boil over a clear
fire, stirring constantly ; when it arrives at the crack degree,
add 2 table-spoonfuls of vanilla extract, boil up, stir for a
minute longer, and pour it out on to a slightly oiled or
buttered marble slab. The caramel should be poured on the
slab between greased iron bars to the depth of half an inch.
Let it stand until quite cold, remove the bars, cut the batch
into small cubes with a cutter, and wrap each one in waxed
paper.
(2) Take 1 breakfast-cupful of molasses, j breakfast-cupful
of sugar, jib. of Chocolate (cut fine), j breakfast-cupful 0/ milk,
and 1 heaped table-spoonful of butter, and boil all together,
stirring all the time. When this will harden in cold water,
pour it into shallow pans, and as it cools, cut into small
squares.
(3) As for Bonbons, but with the ingredients in somewhat
different proportion : 2 jib . of sugar, jib. of Chocolate, jib. of
butter, and j pint of milk or cream.
Chocolate Caramel Icing. — Take 1 breakfast-cupful of brown
sugar, one square of Chocolate (scraped fine), and 1 table-
spoonful of water, and simmer gently twenty minutes, being
careful not to let it burn. Spread on the cake with a knife
whilst hot.
Chocolate Caramel Tablets. — Boil jib. of sugar in 1 tea-
cupful of water to the crack degree, and add 1 table-spoonful
of scraped Chocolate✪ Chocolate Icing for Cakes ; boil up again to the crack, and then
let it cool. Oil a marble slab, turn the sugar on to it, and
as it hardens cut it into lin. square tablets with the point
of a knife. When quite set, break them apart.
Chocolate Cheese. —Whip lj pints of cream until it is quite
thick, and then add the juice of a lemon and joz. of isinglass
dissolved in 1 table-spoonful of warm water. Melt jib. of
pounded Chocolate, add a little water, and when the Chocolate
is dissolved add a little sugar. Mix this with the whipped
cream, pour into a mould, and stand on ice, having pre-
viously whipped the mixture over ice until it commenced to
freeze.
Chocolate Comfits. — Melt 2oz. of Chocolate in a little warm
water over the fire, beat and mix it to a paste, pour it over
lib. of marzipan or almond-paste mixture, and flavour to taste
with vanilla or cinnamon. Mix all thoroughly, spread it on
wafer shapes, and bake in not too hot an oven.
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Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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and pound them until smooth, mixing in occasionally a small
quantity of white of egg to keep them from oiling. Beat the
yolks of nine eggs with jib. of caster sugar, then mix in the
pounded almonds, 4oz. of grated Chocolate, 1 teaspoonful of
pounded vanilla, and 1 teacupful of breadcrumbs. Whisk
the whites of five eggs to a stiff snow, and work them in
lightly with the other ingredients. Butter the interior of a
fancy-shaped mould, strew in some breadcrumbs, then shake
out all those that will not adhere to the butter, and pour in
the batter (which should only three-parts fill the mould,
leaving room for it to rise), and bake in a moderate oven.
Turn the cake out of the mould when cooked, and leave it
until cold. •
Chocolate Caramels. — (1) Put 6 jib. of granulated sugar, jib.
of grated Chocolate, and 3 pints of cream or rich milk into I
Chocolate — continued.
a copper boiler having a round bottom, and boil over a clear
fire, stirring constantly ; when it arrives at the crack degree,
add 2 table-spoonfuls of vanilla extract, boil up, stir for a
minute longer, and pour it out on to a slightly oiled or
buttered marble slab. The caramel should be poured on the
slab between greased iron bars to the depth of half an inch.
Let it stand until quite cold, remove the bars, cut the batch
into small cubes with a cutter, and wrap each one in waxed
paper.
(2) Take 1 breakfast-cupful of molasses, j breakfast-cupful
of sugar, jib. of Chocolate (cut fine), j breakfast-cupful 0/ milk,
and 1 heaped table-spoonful of butter, and boil all together,
stirring all the time. When this will harden in cold water,
pour it into shallow pans, and as it cools, cut into small
squares.
(3) As for Bonbons, but with the ingredients in somewhat
different proportion : 2 jib . of sugar, jib. of Chocolate, jib. of
butter, and j pint of milk or cream.
Chocolate Caramel Icing. — Take 1 breakfast-cupful of brown
sugar, one square of Chocolate (scraped fine), and 1 table-
spoonful of water, and simmer gently twenty minutes, being
careful not to let it burn. Spread on the cake with a knife
whilst hot.
Chocolate Caramel Tablets. — Boil jib. of sugar in 1 tea-
cupful of water to the crack degree, and add 1 table-spoonful
of scraped Chocolate ; boil up again to the crack, and then
let it cool. Oil a marble slab, turn the sugar on to it, and
as it hardens cut it into lin. square tablets with the point
of a knife. When quite set, break them apart.
Chocolate Cheese. —Whip lj pints of cream until it is quite
thick, and then add the juice of a lemon and joz. of isinglass
dissolved in 1 table-spoonful of warm water. Melt jib. of
pounded Chocolate, add a little water, and when the Chocolate
is dissolved add a little sugar. Mix this with the whipped
cream, pour into a mould, and stand on ice, having pre-
viously whipped the mixture over ice until it commenced to
freeze.
Chocolate Comfits. — Melt 2oz. of Chocolate in a little warm
water over the fire, beat and mix it to a paste, pour it over
lib. of marzipan or almond-paste mixture, and flavour to taste
with vanilla or cinnamon. Mix all thoroughly, spread it on
wafer shapes, and bake in not too hot an oven.