Chocolate Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint and a half of cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 370. The excerpt below is the record exactly as published.
Chocolate Cream. — Grate one ounce of the best chocolate and two ounces of sugar into a pint of thick cream ; boil it, stirring it all the time, until quite smooth, then add, when cool, the whites of four eggs
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