Chocolate Cream

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups scalded milk.
  • 5 tablespoons corn-starch.
  • ½ cup sugar.
  • ¼ teaspoon salt.
  • cup cold milk.
  • squares Baker’s chocolate.
  • 3 tablespoons hot water.
  • Whites 3 eggs.
  • 1 teaspoon vanilla.


    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.