Frenchdessert
Meringues filled with Chocolate Cream
From The encyclopaedia of practical cookery, 1892
Serves 8
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 517. The excerpt below is the record exactly as published.
Meringue filled with Chocolate Cream. — Make a chocolate cream by mixing ilb. of melted chocolate with 1 teacupful of syrup at 30deg. ( see Syrups), and when cold stirring into it lqt. of well-whipped double cream
Cook this with the app: pantry check, scaling, and the assistant.