• Chocolate Biscuits.
• Chocolate Biscuits. 
• Find the details for the cookbooks referenced here: Period Cookbook References
• Do you think you might try any of these? I’d love to hear about it in the comments.

Last week we visted English Chocolate Houses. How about some historical cookies to go with that hot chocolate?

I love period cookbooks and was able to find a few recipes for chocolate cookies in those pages! Here are two that we can bake up today, with links to modern equivalents, if you’re attched to things like exact measurements, times and temperatures in your recipes. 😉

One of the more interesting thing about both of these recipes is that they are entirely gluten free!

Chocolate Biscuits.

TAKE a quarter of a pound of chocolate, and put it on a tin, over a stove to make it warm, then put a pound of powdered sugar in a bason, and when the chocolate is quite warm and soft, put it in with the sugar, and mix it well with about eight whites of eggs, if you find it too thin, mix more powdered sugar with it just to bring it to a paste, so that you can roll it in lumps as big as walnuts: let your oven be moderate, put three papers under them, let the oven just raise them and make them crisp and firm, and let them be quite cold before you take them off the paper. (Nutt)

Here’s a modern version of this recipe: https://kirbiecravings.com/flourless-chocolate-cookies/

Chocolate Biscuits. 

Take half a pound of almonds, pour boiling water over them, to rub their skin off; then set them to dry in a stove; when you take them out of the stove, and they are quite dry, pound them in a mortar with half the white of an egg; when they are well pounded, put them on a plate, and take two ounces of chocolate, which you melt in a small pan over a very gentle fire; when it is melted, put in your paste of almonds, mixing the whole well with a spoon; when all is well mixed, add the white of an egg and sugar, till you see your paste is a little thick, and that it does not stick to the fingers; then proceed as before.

Have tin moulds of all sorts of figures j cut your paste, and put it upon paper which lies on a sheet of tin, and place them in an Oven, which should not bet too hot. The smaller your tin moulds, the prettier your biscuits will look (Perkins)

Here’s a modern version of this recipe: https://www.thespruceeats.com/chocolate-almond-macaron-cookies-with-egg-whites-3053463

Find the details for the cookbooks referenced here: Period Cookbook References

Do you think you might try any of these? I’d love to hear about it in the comments.