Frenchdessert

Chocolate Tarts

Name: Chocolate Tarts
Yield: 4 servings
Cuisine: French
Ingredients: two ounces of the best French chocolate; a pinch of powdered cinnamon; a pinch of salt; a tea-spoonful of finely-chopped lemon-rind; a dessert-spoonful of sifted sugar; a heaped tea-spoonful of ground rice; a pint of cream or new milk; four well-beaten eggs

From Cassell's dictionary of cookery, 1892

Serves 4

Sufficient for five or six persons.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 371. The excerpt below is the record exactly as published.

Chocolate Tarts. — Grate two ounces of the best French chocolate, and mix with it a pinch of powdered cinnamon, a pinch of salt, a tea-spoonful of finely-chopped lemon-rind, a dessert-spoonful of sifted sugar, and a heaped tea-spoonful of ground rice. Mix a pint of cream or new milk ^vith four well-beaten eggs

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