Chocolate Cases

Ingredients

• the yolks of six eggs
• 6oz. of finely sifted sugar
• l|oz. of vanilla-flavoured chocolate
• 6oz. of good dry flour

Method

1. 1

   Stir the yolks of six eggs in a basin with 6 oz. of finely sifted sugar and 1.5 oz. of vanilla-flavoured chocolate, grated very fine.

2. 2

   Beat up these ingredients together for half an hour, then add 6 oz. of good dry flour, and work the mixture again; whip the whites of the eggs to a froth, and mix them with the paste, stirring very lightly with a wooden spatula.

3. 3

   Take up the mixture in spoonfuls and drop it onto sheets of buttered paper, or put it into small paper moulds; sprinkle them with powdered sugar, and bake them in a moderate oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 95. The excerpt below is the record exactly as published.

Chocolate Cases. — Stir the yolks of six eggs in a basin BISCUITS AND SMALL CAKES. 149 with 6oz. of finely sifted sugar and l|oz. of vanilla-flavoured chocolate, grated very fine. Beat up these ingredients together for half an hour, then add 6oz. of good dry flour

Cook this with the app: pantry check, scaling, and the assistant.