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Eggs

From A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care (1893).

Source and licence

From A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care (1893), printed page 253, digitised by the Internet Archive: https://archive.org/details/63830270R.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. 1 Ounce of chocolate, or 1 Tablespoon of Dutch cocoa.
  2. 1 Teaspoon of vanilla.
  3. Boil the sugar, water, and chocolate together, two minutes, to render the chocolate smooth.
  4. Then add the beaten eggs.
  5. Cook two minutes more, stirring slowly and gently.
  6. Add the vanilla just as it is taken from the fire, and use at once, as it becomes firm quickly.
  7. It is good either for icing cakes or for filling.