Chocolate

Ingredients

• One quart of new milk
• 2 ounces Baker's chocolate
• 3 tablespoons of granulated sugar
• 1 tablespoon of cornstarch
• 2 tablespoons of hot water

Method

1. 1

   Mix the cornstarch with 1 gill of the milk.

2. 2

   Put the rest of the milk in a double boiler; when it comes to boiling point, stir in the cornstarch and cook for 10 minutes.

3. 3

   Cut chocolate in fine bits and put in a small granite pan, add the sugar and water, and place the pan over a hot fire.

4. 4

   Stir constantly until the mixture is smooth and glossy.

5. 5

   Add this to hot milk and beat the mixture with a whisk until it is frothy.

6. 6

   Serve at once, with 1 tablespoon of whipped cream on each cup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 184. The excerpt below is the record exactly as published.

Chocolate. One quart of new milk, 2 ounces Baker's chocolate, 3 table- spoons of granulated sugar, 1 tablespoon of cornstarch, 2 table- spoons of hot water. Mix the cornstarch with 1 gill of the milk. Put rest of milk in double boiler; when it comes to boiling point stir in the cornstarch and cook 10 minutes. Cut chocolate in fine bits and put in a small granite pan, add the sugar and water and place the pan over a hot fire. Stir constantly until the mixture ia smooth and glossy. Add this to hot milk and beat the mixture with a whisk until it is frothy. Serve at once, with 1 tablesi>oon of whipped cream on each cup. If a thinner chocolate is preferred omit the cornstarch. Vienna Chocolate. Four ounces of Baker's vanilla chocolate, 1 quart of new milk, 3 tablespoons of hot water,

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