Sweets/Treats Chocolate Cream

chocolate cream
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

1 quart thick cream​

1 oz. chocolate​

1/4 lb. sugar​

9 eggs whites​

Instructions:

Boil a quart of thick cream, scraping into it one ounce of chocolate. Add about a quarter of a pound of sugar; when it is cold put nine whites of eggs; whisk it, and, as the froth rises, put it into glasses.​

 

[donna]

This sounds good and easy to make.