Homemade
Chocolate Recipes:
Mrs.
Armstrong's Chocolate Charlotte
Soak a quarter of
a package of gelatine in one-fourth of a cupful of cold water. Whip one pint of cream
to a froth and put it in a bowl, which should be placed in a pan of ice water. Put
an ounce of Walter
Baker & Co.'s Chocolate
in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir
over the hot fire until smooth and glossy. Add to this a gill [a gill is equal to 1 half cup] of hot milk and the soaked
gelatine, and stir until the gelatine is dissolved. Sprinkle a generous half cupful
of powdered sugar over the cream. Now add the chocolate and gelatine mixture and
stir gently until it begins to thicken. Line a quart charlotte mould with lady fingers,
and when the cream is so thick that it will just pour, turn it gently into the mould.
Place the charlotte in a cold place for an hour or more, and at serving time turn
out on a flat dish.
Recipe Credit: Mrs. Helen Armstrong
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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