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Chocolate Custard

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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Method

  1. To make a nice sweet in a few minutes can be easily managed if you follow this recipe.
  2. Make a custard of rich milk and yolks of eggs, sweeten it with sugar, flavored with vanilla, and if you have a little cream add that also.
  3. Then grate down some of the best chocolate, as finely as you can, rub it through coarse muslin so that it is a fine powder.
  4. Stir this with your custard, always stirring one way so that no bubbles of air get in.
  5. When you have got a thick consistency like rich cream, pour the mixture into paper or china cases, sprinkle over the tops with chopped almonds.
  6. There is no cooking required.