Chocolate Whips

Ingredients

• One quart of milk
• one (ounce) square of Baker's chocolate
• one generous half cupful of sugar
• six eggs
• a speck of salt
• two table-spoonfuls of the sugar
• one of boiling water

Method

1. 1

   Scrape the chocolate fine and put it in a small frying-pan with two tablespoons of the sugar and one of boiling water.

2. 2

   When dissolved, add it to a pint and a half of the milk, which should be hot in the double boiler.

3. 3

   Beat the eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling milk.

4. 4

   Stir constantly until it begins to thicken.

5. 5

   Add the salt, and set away to cool.

6. 6

   Season one pint of cream with two tablespoons of sugar and half a teaspoon of vanilla extract.

7. 7

   Whip to a stiff froth.

8. 8

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

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 154. The excerpt below is the record exactly as published.

hocolate "Whips. One quart of milk, one (ounce) square of Baker's choco- late, one generous half cupful of sugar, six eggs, a speck of salt. Scrape the chocolate fine and put it in a small frying- pan with two table-spoonfuls of the sugar and one of boiling water

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