Broma
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 14. The excerpt below is the record exactly as published.
Sugar to taste. Mix all well and serve in glasses filled with cracked ice. No. 10. Chocolate.— Two squares of chocolate ; one pint boiling water; one pint boiling milk. Sugarand vanilla to taste. Melt the chocolate; add the sugar, rubbing smooth together; pour into boiling milk and water; allow to boil several minutes; serve in dainty cups with whipped cream on top. No. 11. — Spanish Chocolate. — One pint milk; one square chocolate ; vanilla and sugar. Put all together on the stove and beat with an egg beater the whole time until it comes to a boil; then serve. It pays one for the trouble. No. 12. Pineapple Lemonade. — Juice of three lemons; one can shredded pineapple; two lemons cut in round slices. Water and sugar to taste. Mix all well. Serve in glasses with cracked ice. A few straw- berries can be added when in season. No. 13. Broma. — Rub one tablespoonful of broma smooth in a little cold water; add to one cup of boiling milk, salt, sugar and vanilla to taste
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