Recipe Manuscript

Chocolate Creame

Name: Chocolate Creame
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 2
Cuisine: European
Ingredients: 500 ml heavy cream; 25 g dark chocolate (minimum 70% cocoa, finely grated); 2 large egg yolks

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert Drink

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Chocolate Creame

"Take a pint of Cream when it begins to boyle put into it a large spoonfull of grated Chocolate let it boyle Up keeping it all the while stirring then put in the Yolks of 2 Eggs beat. let it stand a little longer till it begins to thicken take it of the fire and mille it in a Chocolate pot so serve it up"

Note on the Original Text

The recipe is written in the casual, narrative style typical of early modern cookery manuscripts—focusing on process over precise measurements or times. Spelling is irregular ('boyle' for 'boil', 'mille' for 'mill' meaning 'froth'), and punctuation is sparse. Quantities are approximate and rely on the cook’s experience, which was common in early 18th-century recipes intended for household staff or literate home cooks.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an English household manuscript around 1700, a period when chocolate was a luxurious new import from the Americas. At this time, chocolate was consumed as a hot beverage, usually thickened and enriched with eggs and sometimes sugar. Recipes like this reflect the transition from medicinal to fashionable enjoyment of chocolate in English society. The simplicity and richness of this 'Chocolate Creame' make it a delightful precursor to modern chocolate custards or hot chocolates.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this recipe would have been prepared over an open fire or hearth using a small saucepan or posset pot. The mixing and frothing were done in a specialized vessel known as a chocolate pot, often fitted with a wooden 'miller' or stirring stick to whip air into the drink for froth. Beating eggs and stirring would have relied on a simple fork, whisk, or wooden spoon, with serving in small ceramic or silver cups.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 cups heavy cream
1 oz dark chocolate (minimum 70% cocoa, finely grated)
2 large egg yolks

Instructions

Pour 2 cups of heavy cream into a saucepan and heat gently until it just begins to simmer.
Add about 1 ounce of good quality dark chocolate, finely grated, and stir continuously until the mixture returns to a gentle boil and the chocolate is fully melted.
In a separate bowl, beat the yolks of 2 large eggs.
Remove the cream mixture from the heat and gradually whisk in the egg yolks, mixing quickly to avoid scrambling.
Return the pan to low heat and continue stirring until the mixture thickens slightly, like a light custard.
Take it off the fire and, if available, use a milk frother or whisk vigorously to achieve a rich, foamy texture (mimicking the effect of a chocolate pot mill).
Serve warm in cups.

Estimated Calories

350 per serving

Cooking Estimates

This recipe takes about 5 minutes to prepare and 10 minutes to cook, so you can enjoy your chocolate drink in about 15 minutes. Each serving has around 350 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.