Mrs Beetons Puddings and Desserts Revisited
Chocolate Cream
900ml (1˝ pints) Cream
6 Egg Yolks
110g (4oz) Sugar
85g (3oz) Grated Chocolate
15g (˝oz) Clarified Isinglass [Gelatine]
Beat the egg yolks well.
Put into a basin with the grated chocolate, sugar and 600ml (1 pint) the cream.
Stir well together, pour them into a jug and put the jug in a saucepan of boiling water.
Stir it one way until the mixture thickens, but do not allow it to boil or it will curdle.
Strain the cream through a sieve into a basin.
Stir in the isinglass [gelatine] and the other 285ml (˝ pint) of cream, which should be well whipped.
Mix together well and pour it into a mould which has been previously oiled with the purest salad oil and stand in ice [refrigerate] until wanted for table.
Time: About 10 minutes to stir the mixture over the heat.
Sufficient to fill a 1.1lt (2 pint) mould.
Seasonable at any time.
CHOCOLATE CREAM
1430. INGREDIENTS - 3 oz. of grated chocolate, 1/4 lb. of sugar, 1-1/2 pint of cream, 1/2 oz. of clarified isinglass, the yolks of 6 eggs.
Mode - Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin; stir in the isinglass and the other 1/2 pint of cream, which should be well whipped; mix all well together, and pour it into a mould which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table.
Time - About 10 minutes to stir the mixture over the fire.
Average cost, 4s. 6d, with cream at 1s. per pint.
Sufficient to fill a quart mould.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved