Chocolate

Ingredients

• 2 squares chocolate
• 1 cup boiling water
• 1/4 cup sugar
• 3% cups milk
• 2 cups whipped cream
• i-. teaspoon vanilla
• Pinch salt

Method

1. 1

   Scald milk, melt chocolate in bowl over hot water, add sugar and salt, and gradually the boiling water.

2. 2

   When perfectly smooth, cook on stove for a moment and add to the scalded milk, with vanilla.

3. 3

   Beat and serve in chocolate cups with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 119. The excerpt below is the record exactly as published.

CHOCOLATE. Our cocoa and chocolate industry is confined chiefly to ]\[exico, South America and the West Indies. Both cocoa and chocolate are prepared from seeds of the cocoa bean. The bean pod is from eight to ten inches long, and from three to four inches in diameter, each pod containing from twenty to forty seeds, imbedded in a mucilaginous substance. The beans are dried 268 SCIENTIFIC COOKING. before they are imported, but have to be roasted to develop the flavor. After the roasting, the outer covering is removed, and this covering makes the cocoa shells. The beans are broken and sold as cocoa nibs. The various preparations on the market are made from these ground cocoa nibs, from which, by hydraulic pressure, a large amount of the fat is expressed, leav- ing a solid cake. To this sugar, cornstarch or arrow- root is added, and some cinnamon or vanilla. Broma contains arrowroot and cinnamon. Chocolate is made from the nibs, but contains a much larger amount of fat than the cocoa prepara- tions, and for this reason is harder to digest. It is made into cakes for the market, in bitter, sweet and the flavored. Cocoa butter is made from the fat from the cocoa bean. The cocoa and chocolate are very nourish- ing as well as stimulating. Theobromine is the active principle in the cocoa and chocolate. Cocoa Shells. 1 cup cocoa shells. 0 cups boiling water. Boil shells and water for three hours, adding more water as it boils away. Strain and serve same as cocoa, with milk and sugar. Milk should be hot. Breakfast Cocoa. 2 tablespoons cocoa. 2 cups boiling water. 2 tablespoons sugar. 2 cups scalded milk. Pinch salt. Scald milk, mix sugar, cocoa and salt, dilute with boiling water, adding slowly until a smooth paste, then add remaining water. Boil one minute, turn into scalding milk in double boiler, and whisk briskly with BEVERAGES. 269 Dover egrg-beater, forming a froth which will prevent a scum from forming on top. Reception Cocoa. 4 tablespoons cocoa. 1 cup boiling water. 1/4 cup sugar, 4 cups scalded milk. Pinch salt. Scald milk in double boiler. ]\Iix salt, cocoa and sugar. Add boiling water slowh^ until a smooth paste is formed. Add all to scalded milk, and whisk with Dover egg-beater until well frothed. Serve with spoonful of whipped cream on each cup. Cocoa with Brandy. Use same proportions as for reception cocoa, and prepare in same way, and before you use the Dover egg-beater, add one-fourth cup of brandy. Chocolate. 2 squares chocolate. 1 cup boiling water. 1/4 cup sugar. 3% cups milk. 2 cups whipped cream. i-. teaspoon vanilla

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