Chocolate Custards
From Modern cookery, in all its branches, 1884
Serves 3
Custards are finer when made with yolks only; increase yolks accordingly.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 423. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARDS. Dissolve gently by the side of the fire an ounce and a half of the best chocolate in rather more than a wineglassful of water, and then boil it until it is perfectly smooth ; mix with it a pint of milk well flavoured with lemon peel or vanilla, add two ounces of fine sugar, and when the whole boils, stir it to five well-beaten eggs which have been strained. Put the custard into a jar or jug, set it into a pan of boiling water, and stir it without ceasing until it is thick. Do not put it into glasses or a dish until it is nearly or quite cold. These, as well as all other custards, are infinitely finer when made with the 3Tolks only of the eggs, of which the number must then be increased. Two ounces of chocolate, a pint of milk, half a pint of cream
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