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Story
February 9, 1881
Juniata Sentinel And Republican
Mifflintown, Juniata County, Pennsylvania
What is this article about?
Recipe for Chocolate Jelly à la Crème: soak gelatine in cold water, mix chocolate and sugar with cold milk, add to boiled rich milk, flavor with vanilla, set in mould, serve with whipped cream.
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OCR Quality
95%
Excellent
Full Text
Chocolate Jelly à la Crème.—
Soak a box of gelatine in a half pint of cold water. Heat a pint of rich milk on the range; then to one pint of cold milk put four large tablespoonfuls of powdered chocolate and three-quarters of a pound of white sugar; make this mixture smooth, then add it to the hot milk when it has boiled up once. Flavor to taste with vanilla, and add to the gelatine, stirring briskly to mix it well. Dip a mould in cold water and pour in the jelly to set. Serve with whipped cream.
Soak a box of gelatine in a half pint of cold water. Heat a pint of rich milk on the range; then to one pint of cold milk put four large tablespoonfuls of powdered chocolate and three-quarters of a pound of white sugar; make this mixture smooth, then add it to the hot milk when it has boiled up once. Flavor to taste with vanilla, and add to the gelatine, stirring briskly to mix it well. Dip a mould in cold water and pour in the jelly to set. Serve with whipped cream.
What sub-type of article is it?
Recipe
What keywords are associated?
Chocolate Jelly
Gelatine
Milk
Powdered Chocolate
Vanilla
Whipped Cream
Dessert Recipe
Story Details
Story Details
Instructions for preparing Chocolate Jelly à la Crème using gelatine soaked in cold water, rich and cold milk, powdered chocolate, white sugar, vanilla flavor, set in a mould, served with whipped cream.