vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From The white ribbon cook book, 1894
Serves 12
Let harden until the next day.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 104. The excerpt below is the record exactly as published.
Chocolate Creams — Dust the moulding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into reg- ular-shaped pieces, roll between the palms of the hands until round, lay on paraffine paper and let harden until the next day. Melt a cake of choco- late in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and }^ teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.