Chocolate Mould

Ingredients

• 1 oz Cox’s Gelatine
• 2 ozs. Lump Sugar
• 1.5 ozs. Chocolate Powder
• A few drops Cox’s Vanilla Essence
• Thinly pared rind of 1 Lemon
• 1.5 pints Milk
• 1 gill of Water

Method

1. 1

   Put the milk into a stewpan with the sugar and lemon rind, boil up gently and remove the rind.

2. 2

   Mix the chocolate with the boiling milk.

3. 3

   Soak the Gelatine in the water for about ten minutes and dissolve slowly over the fire, then strain it into the mixture and add the vanilla essence.

4. 4

   Stir occasionally until the mixture thickens, and set in a mould previously rinsed in cold water.

5. 5

   When firm, turn out and serve.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 27. The excerpt below is the record exactly as published.

CHOCOLATE MOULD (the Children’s Favourite). f oz Cox’s Gelatine. 2 ozs. Lump Sugar. li ozs. Chocolate Powder. A few drops Cox’s Vanilla Es- Thinly pared rind of i Lemon. sence. li pints Milk. J gill of Water.

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