Chocolate Creams
From The new Kentucky home cook book, 1884
Serves 3
Serve with sugar and cream.
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 130. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS. Soak one box of Cox's gelatine in one pint of cold water for one hour. Put one quart of rich milk into a tin buck- et and set it in a kettle with hot water to boil. Scrape two ounces of French chocolate and mix with eight table-spoon- fuls of sugar. Wet this with two spoonfuls of the boiling milk and rub with the spoon to a smooth paste, then stir into the boiling milk. Add the gelatine and the yelks of ten eggs
Cook this with the app: pantry check, scaling, and the assistant.