Chocolate Whips

Ingredients

• One quart of milk
• One square of Baker's chocolate (one ounce)
• Two-thirds cupful of sugar
• Six eggs
• One pint of cream
• One tea-spoonful of vanilla
• One-quarter tea-spoonful of salt
• One table-spoonful of boiling water

Method

1. 1

   Scrape the chocolate and place it in a small frying pan with two tablespoons of the sugar and the boiling water.

2. 2

   Heat in a double-boiler all but half a pint of the milk; when the chocolate is dissolved, add it to the boiling milk, stirring well.

3. 3

   Beat the eggs and the rest of the sugar together, add the half pint of milk reserved, and stir into the boiling milk.

4. 4

   Stir until the custard thickens, add the salt, and set away to cool.

5. 5

   Season the cream with the vanilla and two tablespoons of sugar, and whip to a stiff froth.

6. 6

   When the custard is cold, half fill glasses with it, and heap the whipped cream on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 216. The excerpt below is the record exactly as published.

CHOCOLATE WHIPS. One quart of milk. One square of Baker's chocolate (one ounce). Two-thirds cupful of sugar. Six eggs. One pint of cream. , CREAMS. 495 One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. One table-spoonful of boiling water

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