SC - chocolate cream - 1604

[Cindy M. Renfrow]

"To make Chocolate Cream.
Take a Quart of cream, 3 ounces of Chocolate grated, boyle it well together
& let it stand till tis cold, & them put in ye whies of 6 Eggs beaten to a
Froth & sweeten it to your Taste, and then mill it up."
>From The Complete Receipt Book of Ladie Elynor Fetiplace, 1604. Rpt. Stuart
Press, Bristol, 1999, vol 3, p. 38.

>From the introductory note:
"Lady Elynor apparently started the book in 1604 and bequeathed it to her
niece Ann Poole in 1647.  A number of recipes were added latter [sic] in
other hands probably from the late 17th or early 18th centuries..."


Enjoy!


Cindy Renfrow/Sincgiefu
cindy at thousandeggs.com
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.thousandeggs.com