Chocolate Cream Drops
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- Mix one-half a cup of cream with two of white sugar, boil and stir fully five minutes;
- set the dish into another of cold water, and stir until it becomes hard;
- then make into small balls about the size of marbles, and with a fork roll each one separately in the chocolate, which has in the meantime been put in a bowl over the boiling teakettle and melted.
- Put on brown paper to cool.
- Flavor with vanilla, if desired.
- This amount makes about fifty drops.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.