Recipe or source entry
Chocolate Bon-Bons
To half a pound of course-sifted sugar add two ounces of the finest French chocolate dissolved in a wineglassful of water in a separate boiler or stewpan, and after mixing this with the sugar in its boiler, stir on the fire until it arrives at almost simmering heat; and lay out the drops of the size of a sixpenny-piece.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter36/chocolate-bon-bons.html- Legacy revision
8531e8373e9b- Source checksum
f58fed16af4fdbb8f7e5ab76dda5484f162929c7bd457340fee4db439b0dc30f- Legacy text checksum
80453622c5e4982de75bca99f23b279e73d3dab4b59f4132c7835d40e5106a10
Cite this page
Chocolate Bon-Bons. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter36/chocolate-bon-bons.html