Chocolate Cream

Ingredients

• one box of Coxe's English gelatine
• one quart of milk
• two ounces of French chocolate
• eight spoons of white sugar
• three spoons of the boiling milk
• ten well beaten eggs
• two teaspoons of vanilla

Method

1. 1

   Soak gelatine in cold water for one hour; boil milk; scrape chocolate, mix with sugar; moisten with boiling milk; stir in gelatine and beaten eggs; stir briskly for three minutes; take off, strain, and add vanilla; strain and put in moulds to cool.

2. 2

   Serve with sugar and cream.

As published

This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.

CHOCOLATE CEEAM. Mrs. Spruance. Soak one box of Coxe's English gelatine (in cold water sufficient to cover) one hour; one quart of milk boiled; scrape two ounces of French chocolate, mix with eight spoons of white sugar; moisten this with three spoons of the boiling milk ; then stir in the gelatine and the yolks of ten well beaten eggs ; stir three minutes briskly ; take off, strain and add two teaspoons of vanilla

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