M. de chocolat à la Mexicaine
From The "Queen" cookery books: Ices, 1902
Serve with a sauce infused with vanilla and sugar.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
. de cliocolat d la Mexicaine. — Break 4oz. of Cadbury’s Mexican Chocolate into a delicately clean pan, and place it at the side of the range to let it melt, being careful the heat is not too great ; as soon as it melts stir it till smooth with a very little single cream or new milk, and then add it to a quart of rich vanilla custard in which you have previously dissolved rather more than loz. of leaf gelatine, and when cool and nearly setting mix in from a gill to half a pint of stiffly whipped cream
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