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