Chocolate Custards

Ingredients

• Four cups milk
• four eggs
• one cup sugar
• four tablespoonfuls grated chocolate
• two teaspoonfuls vanilla

Method

1. 1

   Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs.

2. 2

   Return to the stove, and cook until the custard begins to thicken; when cool, pour into glasses or small cups, and heap on the top of each a meringue made of the whites of the eggs whipped stiff with a little powdered sugar.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 60. The excerpt below is the record exactly as published.

Chocolate Custards. Turkey Soup. — Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enoagh water to cover it ; cook gently for several hours, and then let the soup get cold on the bones ; strain it off, skim it, and put it back on the fire. Have ready in a sauce- pan two cupfuls of milk, thickened with a tablespoonf ul of butter and two of flour ; stir this into the turkey liquor, boil up, and serve. Chocolate Custards. — Four cups milk, four eggs, one cup sugar, four tablespodnfuls grated chocolate, two teaspoonfuls vanilla

Cook this with the app: pantry check, scaling, and the assistant.