Chocolate Cream
From Cookery and housekeeping, 1882
Serves 3
This quantity will fill twelve or fifteen pots.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 146. The excerpt below is the record exactly as published.
Chocolate Cream. Take ^ lb. of the best French chocolate and scrape fine ; add just enough milk to enable the chocolate to dissolve and to cook for ten minutes. Take it CREAMS. 363 away from the fire ; let it cool, and then put to it a pint of cream and sugar to taste. Beat up the yolks of eight, the white of one, ^g^ ; mix with the chocolate cream ; strain and pour into the pots ; stand them in a bain-marie (with very little water, or it would drown such little pots) ; let the mixture set. Take the pots out and put in a cool place till time to serve. This quantity will fill twelve or fifteen pots. Strawberry Cream. Remove the stems of a quart of ripe fresh straw- berries ; bruise them slightly ; cover with \ lb. of powdered sugar. Let them stand for three hours, then rub through a fine sieve. Stir together a pint of milk and a pint of cream ; or use all cream. Sweeten slightly, and warm. Stir in the strawberry pulp, whisk the mixture, fill small china or glass cups, and serve them on a napkin if the cups do not fit into a dish. Raspberries, or other fruit, may be treated in the same way. When the fruit is not quite ripe, it should be stewed before mixing with the cream. Velvet Cream. Take a large teacupful of white wine, the juice of a fine lemon, \ oz. of isinglass, and sugar to taste. Let them simmer together till the isinglass is dissolved. Strain the mixture, add one pint of cream, and stir the whole till quite cold. Pour into a mould and let it stand till set. 364 BLANC MANGE. Blanc Mange. 2 pints of fresh milk ; 1 pint of cream
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Cook this with the app: pantry check, scaling, and the assistant.