Cream (Chocolate)
Source: Hildagonda J. Duckitt, 1891
Ingredients
- pint cream
- milk
- 3 oz chocolate
- 4 oz powdered white sugar
- oz isinglass
- 1/2 lemon
Instructions
- Dissolve the isinglass in boiling water, and dissolve 3 oz. chocolate in a little warm water or milk.
- Whisk up the cream to a stiff froth.
- Then add 4 oz. powdered white sugar, the chocolate, the juice of half a lemon, and the isinglass.
- Mix all well together and pour into a mould. Let it stand till set.
- Dip the mould in hot water for half a minute before turning out.