Creme au Chocolat
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Serve with cream sauce.
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.
Creme au Choeolat. Take 2ozs. vanilla chocolate, grate it finely and mix it to a smooth cream with a little boiling milk; add a heaped tablespoonful sifted sugar and stir until the latter is dissolved; add also a few drops of essence of vanilla; next add the well beaten yolks of 3 eggs, and by degrees a pint of boiling milk; stir all the while one way whilst adding the milk. Lastly add the whites of 4 eggs
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