…boil two fresh eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add two spoonsful of oil: when well mixed, put in a teaspoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad.
Randolph, Mary. Virginia Housewife 1824
2-3 egg yolks, cooked
2t sugar (more)
1t prepared mustard
3T tarragon vinegar (use less)
Combine salt, mustard and sugar. Set aside. Mash the yolks in a bowl and blend with water. Add oil, then the mustard mixture. When smooth, slowly stir in the vinegars. Try with less vinegar and a little more sugar.
Beat and sift half a pound of double-refined sugar, scrape into it one ounce of chocolate very fine; mix them together. Beat the white of an egg to a very high froth, then strew in your sugar and chocolate, keep beating it till it is as stiff as a paste. Sugar your papers, and drop them on about the size of a sixpence, and bake them in a very slow oven.
Raffald, Elizabeth. The Experienced English Housekeeper. 1786
1 egg white
1 C superfine sugar
1 oz unsweetened chocolate - grated
Beat the egg white stiff. Add the superfine sugar and 1oz. grated chocolate, stirring until well mixed. Drop on baking paper. Bake in a slow  oven for 25-30 min. The puffs will double in size.