1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
This old cookbooks recipe is a cross between a Chantilly cream and a chocolate mousse recipe - it's egg free and has very few ingredients.

Chocolate Cream Recipe Ingredients:
1 pint double cream
1 ½ ozs castor sugar
½ gill milk
3 ozs Cadbury's chocolate
½ oz gelatine
A little vanilla brandy

Method:
Dissolve the chocolate in the milk, with the sugar; add the gelatine and flavouring. When melted, strain it into the whipped cream, stirring well, and mould.

Imperial pint
1 imperial pint = 1⁄8 imperial gallon
= 1⁄2 imperial quart
= 4 imperial gills
= 20 imperial fluid ounces
= 568.26125 millilitres
≈ 34.677429099 cubic inches
≈ 1.2009499255 US liquid pints
≈ 19.21519881 US fluid ounces

US liquid pint
1 US liquid pint = 1⁄8 US liquid gallon
= 1⁄2 US liquid quart
= 2 US cups
= 4 US fluid gills
= 16 US fluid ounces
= 128 US fluid drams
= 28.875 cubic inches
= 473.176473 millilitres
≈ 0.83267418463 imperial pints
≈ 16.65348369 imperial fluid ounces


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