Chocolate Fingers
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Chocolate Fingers. Make some paste with a lump of butter the size of a walnut, a lump of sugar, a grate of lemon in half a pint of water ; let it boil two or three times, then stir in some flour, till it becomes a thick paste, then stir in an egg
Cook this with the app: pantry check, scaling, and the assistant.