Transcribe
Translate
Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 46
More information
digital collection
archival collection guide
transcription tips
Chocolate Custard. (Hattie Edwards). Stand one pint of milk in a kettle of boiling water to heat. Then cut up one quarter cake of Baker's chocolate, and add a little milk and put on the stove to dissolve, stirring all the time until perfectly smooth. Then take the hot milk from the stove and add the chocolate by degrees. Add two well beaten eggs, and two teaspoonfuls of corn starch previously dissolved in milk. Then stand in the kettle of hot water again, and let it boil until it thickens. Stir all the time it is boiling, as the success depends much upon this. Sweeten and flavor to taste.
Saving...
prev
next
Chocolate Custard. (Hattie Edwards). Stand one pint of milk in a kettle of boiling water to heat. Then cut up one quarter cake of Baker's chocolate, and add a little milk and put on the stove to dissolve, stirring all the time until perfectly smooth. Then take the hot milk from the stove and add the chocolate by degrees. Add two well beaten eggs, and two teaspoonfuls of corn starch previously dissolved in milk. Then stand in the kettle of hot water again, and let it boil until it thickens. Stir all the time it is boiling, as the success depends much upon this. Sweeten and flavor to taste.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
