Chocolate Custard
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 297. The excerpt below is the record exactly as published.
six tablespoons grated chocolate, two tablespoons each sugar and Doiling water, till smooth and glossy; adding whipped white of an egg just before removing from fire, is an improvement. After add* 23 354 ICES AND ICE-CREAM. \ ing to mixture,, strain, cool, freeze and finish as above, adding whip- ped cream and flavoring. For Chocolate Custard, to any two quarts custard preparation add the above paste and one table* epoon dissolved gelati
Cook this with the app: pantry check, scaling, and the assistant.