Chocolate Drops
From Modern cookery, in all its branches, 1884
Serves 4
Can be coated with nonpareil comfits.
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 493. The excerpt below is the record exactly as published.
CHOCOLATE DROPS. Throw into a well heated metal mortar from two to four ounces of the best quality of cake-chocolate broken small, and pound it with a warm pestle until it resembles a smooth paste or very thick batter ; then add an equal weight of sugar in the finest powder
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