Lady Elinor Fettisplace’s Chocolate Creams

Preparation info
    • Difficulty

      Easy

Appears in
Chocolate: The Food of the Gods

By Chantal Coady

Published 1993

  • About

This Elizabethan dessert could well be England’s earliest chocolate recipe. This version comes from Hilary Spurling’s book Lady Elinor Fettisplace’s Elizabethan Recipe Book.

Ingredients

To make chocolate cream

  • Take a quart of cream, 3 ounces of Chocolate grated, boyle it well together & let it stand till tis cold, & yn put ye

Method

Chocolate from the New World began to be sold in England in the 1650s: the first London chocolate house was opened in 1657; White’s Club in St James’ started life as another shortly afterwards, by which time chocolate was well on the way to becoming an exceedingly fashionable drink. This mixture makes one of those semi-solid confections like a syllabub, part dessert, part thick, frothy drink:</