Chocolate Cream Drops

Ingredients

• 1/2 pound fine icing sugar
• 1 teaspoon powdered gum arabic
• 2 tablespoons water
• 1 teaspoon extract vanilla
• 1/4 pound common chocolate

Method

1. 1

   Melt chocolate in a cup over hot water.

2. 2

   Dissolve gum in boiling water, stir in icing sugar to make a stiff dough, add vanilla, roll into balls, and dip in melted chocolate.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 121. The excerpt below is the record exactly as published.

Chocolate Cream Drops. ■| pound fine icing sugar. 1 teaspoon powdered gum arabie* 2 tablespoons water. 1 teaspoon extract vanilla. •J pound common chocolate. Cut up the cake of chocolate into a tin cup and set in a shallow pan of hot water to melt by heat alone without ad- ding any water. Diiisolve the gum arable in the two tablespoons of boiling water in a small bowl, then stir in tine powdered sugar enough to make it a stiff dough, adding the vanilla at the same time. Turn it on the table, rull into a cord, cutoff in balls size of hazel nuts and dip these in the melted chocolate. Set on a pan or dish to harden. Makes 75 to 100. 434— Chocolate Creams— Best. Make the white inside the same as for the preceding and make the balls up in any shape desired. Instead of common chocolate merely melted dip them in this chocolate icing; 1 cup sugar 4 t,ablespoons water. 2 ounces common chocolate. Grate the chocolate and set it on with the sugar and water to melt gradually in a place not hot enough to burn it. Whon it has at length become boiling hot beat it to thoroughly mix, and dip in the articles to be glazed while it is hot. 435— Chocolate Cream Dominoes. The white cream candy same as for chocolate drops. Roll it out thin and pour a layer of melted chocolate upon it. Cut Vfhen cold. 116 SAN FRANCISCO HOTEL GAZETTES 436— Walnut Creams. 1 pound fine icing sugar

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