Chocolate Ice. — Put in a sugar-boiler lib. of vanilla Chocolate
and f pint of water ; when it is melted, add 3 pints of double
cream and i pint of syrup at 35deg. Fahr., strain it through
a silk sieve into a freezing-pot, and let it freeze for one hour.
Scrape off the frozen cream from the sides of the pot, and
serve in ice-glasses.
Chocolate Icing'. — (1) Take If breakfast-cupfuls of sugar, put
it into the whites of two eggs, and beat them well together ;
then scrape 2oz. of Chocolate✪ Chocolate Cream into a small pan with another
y breakfast-cupful of sugar and 4 table-spoonfuls of water,
place the pan over the fire, and stir until the paste becomes
quite smooth and glossy ; then mix it into the eggs and sugar.
When quite mixed, it is ready for use.
(2) Put 1 teaspoonful of gelatine into 3 table-spoonfuls of
water, and let it soak for two hours ; then pour over it J gill
of boiling water, and mix in If breakfast-cupful of sugar
finely sifted. Prepare 2oz. of Chocolate as for No. 1, stir
it into the mixture, and use at once.
(3) This preparation is very useful for covering the tops of
layer cakes, or for coating cream puffs. Boil lib. of caster
sugar and f teacupful of water together in a deep stewpan for
Chocolate — continued.
five minutes, then add 3oz. of grated Chocolate. When this has
been boiled until a little dropped in cold water will set hard,
stir in four whole eggs rapidly, beating continuously. Let
this mixture cook about five minutes more, constantly stirring.
Flavour with vanilla extract, and keep on beating while using.
When spread over a cake it cuts well, and does not crack
or break off.
(4) Put lib. of caster sugar and six whites of eggs into a
bowl, and beat rapidly with a wooden spoon or spaddle for
about ten minutes. Get 4oz. of grated common Chocolate in
a pannikin on the side of the stove, and when it is melted
pour it into the icing in the bowl, add 2 table-spoonfuls of
vanilla extract✪ Chocolate Icing, beat up, and it is ready to use for cakes.
Chocolate Kisses. — Beat fib. of caster sugar and two whites
of eggs together in a bowl for about fifteen minutes, when, if
it has been kept cold, the mixture will be white and firm
enough to draw up in points ; then add another white, and
beat five minutes longer ; then a pinch of tartaric acid or
lemon-juice, vanilla flavouring, and 2oz. of grated Chocolate
Fig. 457. Chocolate Kiss.
(the common sort will do). Mix thoroughly, and then drop
pieces as large as walnuts on greased baking-sheets, and bake
in a very slack oven. The baking is the difficult part of the
manufacture of these delicious sweetmeats. They need heat
enough to make them swell and round out almost hollow, but
the oven must not be hot enough to melt or colour them.
When cold they will slip off the sheets. See Fig. 457.
Page 331 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chocolate Ice. — Put in a sugar-boiler lib. of vanilla Chocolate and f pint of water ; when it is melted, add 3 pints of double cream and i pint of syrup at 35deg. Fahr., strain it through a silk sieve into a freezing-pot, and let it freeze for one hour. Scrape off the frozen cream from the sides of the pot, and serve in ice-glasses.
Chocolate Icing. — (1) Take If breakfast-cupfuls of sugar, put it into the whites of two eggs, and beat them well together ; then scrape 2oz. of Chocolate into a small pan with another y breakfast-cupful of sugar and 4 table-spoonfuls of water, place the pan over the fire, and stir until the paste becomes quite smooth and glossy ; then mix it into the eggs and sugar. When quite mixed, it is ready for use.
(2) Put 1 teaspoonful of gelatine into 3 table-spoonfuls of water, and let it soak for two hours ; then pour over it J gill of boiling water, and mix in If breakfast-cupful of sugar finely sifted. Prepare 2oz. of Chocolate as for No. 1, stir it into the mixture, and use at once.
(3) This preparation is very useful for covering the tops of layer cakes, or for coating cream puffs. Boil lib. of caster sugar and f teacupful of water together in a deep stewpan for
Chocolate — continued.
five minutes, then add 3oz. of grated Chocolate. When this has been boiled until a little dropped in cold water will set hard, stir in four whole eggs rapidly, beating continuously. Let this mixture cook about five minutes more, constantly stirring. Flavour with vanilla extract, and keep on beating while using. When spread over a cake it cuts well, and does not crack or break off.
(4) Put lib. of caster sugar and six whites of eggs into a bowl, and beat rapidly with a wooden spoon or spaddle for about ten minutes. Get 4oz. of grated common Chocolate in a pannikin on the side of the stove, and when it is melted pour it into the icing in the bowl, add 2 table-spoonfuls of vanilla extract, beat up, and it is ready to use for cakes.
Chocolate Kisses. — Beat fib. of caster sugar and two whites of eggs together in a bowl for about fifteen minutes, when, if it has been kept cold, the mixture will be white and firm enough to draw up in points ; then add another white, and beat five minutes longer ; then a pinch of tartaric acid or lemon-juice, vanilla flavouring, and 2oz. of grated Chocolate
Fig. 457. Chocolate Kiss.
(the common sort will do). Mix thoroughly, and then drop pieces as large as walnuts on greased baking-sheets, and bake in a very slack oven. The baking is the difficult part of the manufacture of these delicious sweetmeats. They need heat enough to make them swell and round out almost hollow, but the oven must not be hot enough to melt or colour them. When cold they will slip off the sheets. See Fig. 457.
Records on this page
Chocolate CreamChocolate IceChocolate IcingChocolate IcingChocolate KissesChocolate Layer Cake