Chocolate Drops
From The encyclopædia of practical cookery, 1890
Serves 7
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 330. The excerpt below is the record exactly as published.
Chocolate Drops. — (1) Put 51b. of pure Chocolate paste into a heated iron mortar, and with a warm pestle pound it until it becomes oily ; then add 2|lb. or 31b. of finely-sifted crushed loaf sugar, and continue to pound until thoroughly mixed. Turn it all out on to a slab and keep it warm. Roll out half at a time until it is of such a consistency and smoothness that it will dissolve in the mouth like butter ; then continue in the same way with the remainder. Warm it up again with a little lard
Cook this with the app: pantry check, scaling, and the assistant.