French Chocolate Balls
From Natchez recipes, 1900
Makes two dozen.
Presented as published in 1900. 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 Natchez recipes (1900), page 8. The excerpt below is the record exactly as published.
FRENCH CHOCOLATE BALLS Grate four ounces semi-sweet chocolate; add six tablespoons confectioners’ sugar, one-third cup chopped, toasted almonds, one tablespoon butter or forti- fied margarine, one tablespoon double-strength-coffee, and dash of salt
Cook this with the app: pantry check, scaling, and the assistant.