Chocolate

Ingredients

• three tablespoons chocolate
• one quart milk
• four ounces grated chocolate
• three cups boiling water
• one ounce sugar
• yolks of two eggs
• one and one half gills cold water
• a pinch of cinnamon

Method

1. 1

   Wet three tablespoons chocolate with a little boiling water; scald one quart milk, stir in the chocolate paste and simmer for ten minutes.

2. 2

   Put a whip-churn into the boiling mixture and churn steadily over the fire until it is a yeasty froth.

3. 3

   Serve at once.

4. 4

   Alternatively, melt four ounces grated chocolate over a boiling kettle, add gradually three cups boiling water and one ounce sugar.

5. 5

   Set it upon the fire, and when scalding hot, pour it upon the yolks of two eggs, well beaten, with one and one half gills cold water, and a pinch of cinnamon.

6. 6

   Return it to the fire for a few moments to cook the egg, beating all the time.

7. 7

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 154. The excerpt below is the record exactly as published.

Chocolate. — ^Wet three tablespoons chocolate with a little boiling water ; scald one quart 'milk, stir in the chocolate paste and simmer ten minutes ; put a whip-churn into the boiling mixture and churn steadily over the fire until it is a yeasty froth. Serve at once. Very delicious and easily prepared ; or melt four ounces grated chocolate over a boiling kettle, add gradually three cups boil- ing water and one ounce sugar. Set it upon the fire, and when scalding hot pour it upon the yolks of two eggs, well beaten, with one and one naif gills cold water, and a pinch of cinnamon

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