I’m still on the hunt for chocolate in the Archives…
Pears and Chocolate Sauce
Peel and cut pears lengthwise, and simmer very gently in a syrup made with equal quantities of sugar and water flavoured with thin grated rind of 1/4 lemon. When pears are soft, lift out carefully so as not to break them. Arrange pears on a dish.
SAUCE: Place 1 1/2 cups of milk into a double boiler, add 2 ozs grated chocolate and cook over water until melted, stirring frequently. Beat together 3 egg yolks, 1/2 cup of sugar, 1/8 teaspoon salt. Pour hot chocolate milk over eggs, return to double boiler. Cook until it is think and coats spoon, add 1/2 spoon vanilla essence. Serve hot with pears.
(If you like you can used tinned pears heated up in their own juice.)
This recipe was sent to Meandering Martha (probably in the 1940s) by Miss Shelford, who lived near Toowoomba. Martha would have broadcast this recipe on her ABC radio show.
I must that the chocolate sounds divine… could be tempted to try this recipe – especially as my chooks continue to lay so many eggs.
Source: NAA BP257/1, 80/4