Cream, Whipped, with Chocolate
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight or ten glasses.
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 425. The excerpt below is the record exactly as published.
Cream, Whipped, with Chocolate. — Make two ounces of best choeolat-e into a paste with a little boiling water. Mix it gradually and smoothly with one pint of cream sweetened, two tea-spoonfuls of dissolved gum arable, if this is used {.see the previous recipe) ; boil and cool, then add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.