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Chocolate Cream

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Melt four penny tablets of chocolate in hot milk until it is liquid and without lumps.
  2. Boil up a pint of milk with a stick of vanilla, a big lump of butter (size of a walnut) and ten lumps of sugar.
  3. When this boils, add the chocolate and keep stirring continually.
  4. Then take the yolks of three eggs and well beat them;
  5. it is better to have these beaten before, so as not to interfere with the stirring of your mixture.
  6. Add your three yolks and keep on stirring, always in the same way.
  7. Then pour the mixture into a mold that has been rinsed out in very cold water, and let it stand in a cool place till set.
  8. [Mrs.
  9. Emelie Jones.]