Chocolate Frappe

Ingredients

• two teaspoons of corn starch
• one fourth cup of cold milk
• one half cup of sugar
• one cup of boiling milk
• four large spoonsful of melted chocolate
• one half pint of thick cream

Method

1. 1

   Dissolve corn starch in cold milk with sugar.

2. 2

   Add beaten egg yolk and stir until mixed.

3. 3

   Add boiling milk and cook until thick.

4. 4

   Stir in melted chocolate and beaten egg white.

5. 5

   Whip cream and mix all together thoroughly, then fill vessel and pack.

6. 6

   Freeze.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.

Chocolate Frappe Dissolve two teaspoons of corn starch in one fourth cup of cold milk with one half cup of sugar. Add the beaten yolk of one egg and stir until well mixed. Add to this one cup of boiling milk and cook until thick as soft custard. Then stir in four large spoonsful of melted chocolate and the stiffly beaten white of the egg. Whip one half pint of thick cream

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