SC - Period Chocolate?
Susan Fox-Davis
selene at earthlink.net
Mon Dec 4 08:17:14 PST 2000
This is not very far off of my signature Chocolate Silk, which uses
butter instead of cream and more chocolate of course.
Here is my version, as a little ChrisMoose present to all of you:
SELENES DREADED CHOCOLATE MOUSSE
1 cup butter [unsalted, 2 sticks, room temperature]
1-1/2 cups sugar
4 oz. chocolate [unsweetened, melted]
1 tsp. vanilla [or another flavor - mint, orange, brandy, etc?]
4 eggs
Cream butter and sugar, mix in chocolate and vanilla.
Using a mixer set to high, blend in the eggs, taking five full minutes
to incorporate each egg. Dont skimp, this is the secret of the
texture.
Turn into a baked pie crust or a bunch of little serving cups.
Chill and devour!
Selene
- -=-=-=-=-
Period version:
"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..."
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