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Chocolate Pastilles
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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
Nutrition per serving
135Calories
1 gProtein
16 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein1.1 g
Carbohydrates16 g
Fiber1.6 g
Sugars13 g
Total Fat7.1 g
Saturated Fat4.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.8 mg
Sodium5.5 mg
Potassium128 mg
Calcium13 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus47 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Caffeine9.8 mg
Water0.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 332. The excerpt below is the record exactly as published.
Chocolate Pastilles.— (1) Melt 8oz. of Chocolate in a small sugar-boiler, add a few drops of essence of vanilla and loz. For details respecting Culinary Processes , Utensils, Sauces, <kc., referred to, see under their special heads. 378 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Chocolate — continued. of caster sugar, and mix them over a slow fire. Shape this into olives. (This is done by taking sufficient paste between the forefinger and thumb of the right hand to make a small filbert ; put this in the palm of the left hand, and roll it with the index finger of the right in the shape of an olive.) When all the paste is used, roll the pastilles in white non- pareil comfits (“hundreds and thousands”), then place them in rows on a sheet of paper on a plate, and dry them in the screen. They must only be dried in a very moderate heat. (2) Put 8oz. of fine Chocolate in a saucepan, and stand it in a moderate oven to soften. Dissolve joz. of gum arabic in a little hot water, mix it with the Chocolate, and stir them both over a slow fire until quite smooth, then add 2oz. of caster sugar
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