Homemade
Chocolate Recipes:
Chocolate
Jelly
(* All measurements should be level.)
- 1 pint of boiling
water,
- 1/3 a package of
gelatine,
- 2 pinches of salt,
- 2 level tablespoonfuls
of sugar,
- 1 * squares of Baker's
Chocolate,
- 1 teaspoonful of
vanilla.
Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate
melts, then let it boil for three or five minutes. Soften the gelatine in a little
cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar
and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered
sugar or sweetened whipped cream.
Recipe Credit: Miss Elizabeth Kevill Burr
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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