Chocolate Charlotte |
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|---|---|
| The Institute Cook Book by Helen Cramp, 1913 | |
| Ingredients | Instructions |
| Number of servings unknown | |
| Whites of 5 eggs | Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set. Serve cold with custard sauce. |
| 2 oz. unsweetened chocolate | |
| 1 c. sugar | |
| 1/2 c. water | |
| 1 t. vanilla | |