Chocolate Creams
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 92. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS— Mrs. Orey J. Short. Divide the fondant and add different flavorings to each part — vanilla, •strawberry, coffee, almond and cocoanut. Mold into any shaped balls desired and let stand over night. Place a small piece of unsweetened chocolate in a small vessel, add a bit of butter and small piece ot paraffine
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