Chocolate Cream
Ingredients
- 2 cups scalded milk
- 5 tablespoons corn-starch
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cup cold milk
- 1½ squares Baker’s chocolate
- 3 tablespoons hot water
- Whites 3 eggs
- 1 teaspoon vanilla
Steps
- Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.
More recipes with milk, cornstarch, chocolate, eggs or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.