Iced Chocolate Cream

Name: Iced Chocolate Cream
Ingredients: half a pound of vanilla chocolate; half a pound of sugar; the yolks of eight eggs; one pint of rich, sweet milk; half a pint of whipped cream; one and a half ounces of isinglass

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 73. The excerpt below is the record exactly as published.

ICED CHOCOLATE CREAM. Grate half a pound of vanilla chocolaté, put it in a stew-pan with half a pound of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over the fire until it begins to thicken, strain through a sieve into a basin, add half a pint of whipped cream, and one and a half ounces of isinglass

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