Recipe or source entry
Chocolate Cream
Grate six ounces of chocolate, and put it into a stewpan with a pint of boiled milk, six ounces of sugar, and eight yolks of eggs; stir the cream on the fire until it thickens; run it through a hair sieve into a basin; add two ounces of dissolved gelatine; mix, and set the cream in a mould imbedded in rough ice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter25/chocolate-cream.html- Legacy revision
8531e8373e9b- Source checksum
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Cite this page
Chocolate Cream. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter25/chocolate-cream.html