Chocolate

Ingredients

• one and a half squares of chocolate
• one-quarter cup of sugar
• few grains of salt
• one cup boiling water
• three cups of milk

Method

1. 1

   Scald milk.

2. 2

   Melt chocolate in a small saucepan over hot water, add sugar, salt, and gradually boiling water.

3. 3

   When smooth, boil for one minute, add to scalded milk, mill, and serve in chocolate cups with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 275. The excerpt below is the record exactly as published.

Chocolate. The cacao-tree is a native of Mexico. Although success- fully cultivated between the twentieth parallels of latitude, the industry is chiefly confined to Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. The bean pod is from seven to ten inches long, and three to four and one-half inches in diameter. Each pod contains from twenty to forty seeds, imbedded in mucilaginous matter. Cocoa beans are dried previous to im- portation. Like coffee, they need roasting to develop flavor. After roasting, the outer covering of bean is removed; this covering makes what is known as cocoa shells, which have lit- tle nutritive value. The beans are broken and sold as cocoa nibs. The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic 406 STANDARD COOKERY. pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and sometimes, with a small amount of corn-starch or arrowroot, with perhaps the addition of cinnamon or vanilla. Broma con- tains both arrowroot and cinnamon. Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient. Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. The active prin- ciple is almost identical with theine and caffeine in its com- position and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa, where chocolate would prove too rich. For Cocoa Shells. Take two cups of cocoa shells, twelve cups of boiling water. Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding two-thirds cup of cocoa nibs, a much more satisfactory drink is obtained. For Cracked Cocoa. Take three tablespoon fuls of prepared cocoa, four table- spoonfuls of sugar, four cups of boiling water, four cups of milk. Scald milk. Mix cocoa, sugar and a pinch of salt, dilute with one-half cup boiling water to make smooth paste, add re- maining water, and boil one minute ; turn into scalded milk and beat three minutes, when froth will form, preventing scum, which is so unsightly; this is known as milling. For Reception Cocoa. Take three tablespoonfuls of cocoa, one-quarter cup of sugar, a few grains of salt, four cups of milk, three-quarters cup of boiling water. Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water STANDARD COOKERY. 407 and boil two minutes; pour into scalded milk. Beat three minutes, using egg-beater. For Chocolate. Take one and a half squares of chocolate, one-quarter cup of sugar, few grains of salt, one cup boiling water, three cups of milk

Cook this with the app: pantry check, scaling, and the assistant.