Chocolate Creams
From Selection and preparation of food, 1907
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Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 22. The excerpt below is the record exactly as published.
Chocolate Creams. Mold fondant into small cones. When firm, coat them with chocolate
Cook this with the app: pantry check, scaling, and the assistant.