Chocolate Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Beat the yolks of the eggs well.
  2. Put the beaten egg yolks into a basin with the grated chocolate, the sugar, and 1 pint of the cream.
  3. Stir these ingredients well together.
  4. Pour the mixture into a jug.
  5. Set the jug in a saucepan of boiling water.
  6. Stir the mixture one way until it thickens, but do not allow it to boil, or it will curdle.
  7. Strain the cream through a sieve into a basin.
  8. Stir in the isinglass and the other 1/2 pint of cream, which should be well whipped.
  9. Mix all well together.
  10. Pour the mixture into a mould which has been previously oiled with the purest salad-oil.
  11. If possible, set the mould in ice until wanted for table.
Original Text
CHOCOLATE CREAM. 1430. INGREDIENTS.—3 oz. of grated chocolate, 1/4 lb. of sugar, 1-1/2 pint of cream, 1/2 oz. of clarified isinglass, the yolks of 6 eggs. [Illustration: CREAM-MOULD.] Mode.—Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin; stir in the isinglass and the other 1/2 pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table. Time.—About 10 minutes to stir the mixture over the fire. Average cost, 4s. 6d, with cream at 1s. per pint. Sufficient to fill a quart mould. Seasonable at any time.
Notes
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