Chocolate Cream


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This recipe for chocolate cream is taken from another well-known Georgian recipe book, English Houswifry by Elizabeth Moxon. This guide for "Mistresses of Families, higher and lower Women servants" was originally published in nearby Leeds in 1741. The original work was incredibly popular, with many subsequent editions being published throughout the eighteenth century; given its Yorkshire origin, we think it is likely that this book was used by the cooks working tirelessly downstairs in the Mansion House Kitchen.


We have developed a modern version of the recipe for you to try at home, because if we know one thing, it’s that chocolate certainly hasn’t gone out of fashion! We suggest using dark chocolate to create the most authentic flavour, as in the eighteenth century chocolate would have been incredibly bitter, with no added milk or sugar. However, feel free to experiment with any chocolate you have to hand. You could also get creative by adding different flavourings – favourites amongst Georgian crowds would have been orange flower or rose.




If you did manage to recreate this recipe, we would love to see the results (both good and bad!). You can share your pictures with us on Facebook, Twitter or Instagram.