A Spanish Recipe for Making and Serving Chocolate
From Modern cookery, in all its branches, 1884
Serves 1
Adjust thickness with water as needed.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 511. The excerpt below is the record exactly as published.
A SPANISH RECIPE FOR MAKING AND SERVING CHOCOLATE. Take of the best chocolate an ounce for each person
Cook this with the app: pantry check, scaling, and the assistant.