Chocolat au Rhum
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 161. The excerpt below is the record exactly as published.
/4 cup granulated sugar 3 egg yolks lA cup melted butter Milk J4 cup almond macaroons, Cooked peaches, finely sliced powdered Put ingredients, except milk and peaches, into mixing bowl, and combine with an egg-beater. Then add enough milk to give mixture the consistency of flour batter. Butter 2 small frying pans, and make several thin pancakes. Put on a cloth and spread with peaches, well drained. Roll them, one by one, sprinkle with powdered sugar and lay on a baking sheet. Put under a hot grill and glaze to a nice color. Serve in circle on hot dish with more of the peaches and some of the juice in center. CREPES A LA MARRON Prepare pancake batter as for peaches and make a number of slightly browned thin pancakes. Spread some sweetened puree of chestnuts mixed with a glass of maraschino over each one; roll, powder with sugar, glaze and serve. FRENCH 377 CHOCOLAT AU RHUM Stamp out 6 thin slices of stale bread into macaroon shapes; toast a delicate brown, and sprinkle each round with a few drops of rum. Melt 4 ounces of unsweetened chocolate over hot water with J4 cup hot rum
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