Literal translation:
A quarter of an hour finely grated chocolate ¾ pound of sugar and ½ rod Vanilla is cooked proficient in ½ degree good cream, then pour it through a sieve into a bowl and let it get cold and stir it every now and then If it is not very sweet are you sugar on. One liter of whipped cream will be available at Snow beaten stirred for two ounces resolved isinglass through a fine sieve into the chocolate, the half to thicken in cold water or ice form, and when it starts quickly becomes the beaten snow into stirred a mold is coated with almond oil, the mass poured on ice and ready to brawn. Before use, the mold is pushed into hot water and thrown onto a plate. One can garnish with halved bisquits.
A quarter of an hour finely grated chocolate ¾ pound of sugar and ½ rod Vanilla is cooked proficient in ½ degree good cream, then pour it through a sieve into a bowl and let it get cold and stir it every now and then If it is not very sweet are you sugar on. One liter of whipped cream will be available at Snow beaten stirred for two ounces resolved isinglass through a fine sieve into the chocolate, the half to thicken in cold water or ice form, and when it starts quickly becomes the beaten snow into stirred a mold is coated with almond oil, the mass poured on ice and ready to brawn. Before use, the mold is pushed into hot water and thrown onto a plate. One can garnish with halved bisquits.
Better translation:
Cook finely grated chocolate with ¾ pound of sugar and ½ of a vanilla stick with ½ quart of cream. Pour the mixture through a sieve into a bowl and let it get cold, stirring it every few minutes. Add sugar to sweeten. Add one liter of whipped cream and stir thoroughly. Add 2 ounces of powdered isinglass [gelatin would be easier to find] into the chocolate mixture. Put bowl over ice to thicken. Pour into mold or form that has been rubbed inside with almond oil and chill. Before serving place mold in hot water for a few minutes to loosen, then place a plate over the top and flip onto the plate. Garnish with cookies.
Cook finely grated chocolate with ¾ pound of sugar and ½ of a vanilla stick with ½ quart of cream. Pour the mixture through a sieve into a bowl and let it get cold, stirring it every few minutes. Add sugar to sweeten. Add one liter of whipped cream and stir thoroughly. Add 2 ounces of powdered isinglass [gelatin would be easier to find] into the chocolate mixture. Put bowl over ice to thicken. Pour into mold or form that has been rubbed inside with almond oil and chill. Before serving place mold in hot water for a few minutes to loosen, then place a plate over the top and flip onto the plate. Garnish with cookies.