Chocolate Mold, No. 1
From Healthful cookery, 1904
May be served with a meringue if desired.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Chocolate Mold, No. 1. — Rub smooth three tablespoonfuls of Almond Butter with one cup of cold water, adding a little of the water at a time. To this add one and one-half cups of hot water, the well-beaten yolks of two eggs, four heaping table- spoonfuls of sugar, six heaping tablespoonfuls of Health Cocoa moistened with one-half cup of hot water. Let all boil for one minute. Add two cups of the cooked (l/2 oz.) Vegetable Gelatine, flavor with vanilla, and turn into a glass dish to mold. This may be served with a meringue if desired. 240 Healthful Cookery *Chocolate Mold, No. 2. — Heat in a double boiler two cups of milk, and one cup of dairy or Cocoanut Cream. Beat to a cream the yolks of two eggs and four heaping tablespoonfuls of sugar
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