Chocolate Cream
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 129. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. Take the yelks of six eggs beaten very light, one quart of cream or new milk, two bars of sweet chocolate grated. Let the chocolate dissolve well in the milk, sweeten with one tea-cupful of sugar
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