Chocolate

Ingredients

• Four table-spoonfuls of grated chocolate to each person
• one and one half gill of boiling milk
• one and one half gill of boiling water

Method

1. 1

   Mix boiling milk and water, boil together.

2. 2

   Stir grated chocolate into a smooth paste with cold milk or water, then pour into boiling mixture and boil for 2 minutes while stirring.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 156. The excerpt below is the record exactly as published.

CHOCOLATE. TEAS, COFFEES, AND CHOCOLATE. Breakfast Coffee.— One table-spoonful of coffee for each person, three gills of boiling water to each table-spoonful of coffee. The coffee should be finely ground, then measured, put into the coffee-pot, and the boiling water poured over it. Put the pot over the fire, and let the coffee boil up, when it should be drawn quickly aside from the blaze, and when the gas arising from the grains of coffee has escaped, re- turn the pot again to the fire, and let it again boil up. Draw it aside from the fire, and let it stand for five minutes to settle, when it is ready for the cups. NOTES. — In making black or after-dinner coffee, the quantity of coffee allowed for each person should be the same, and the amount of water added to each table-spoonful of coffee~should be decreased one-half. Sugar and cream are used in breakfast coffee, but sugar only in black coffee. Teas. — One tea-spoonful of tea for each person, and a tea-spoonful additional, three gills of boiling water to each tea-spoonful of tea. Pour first in and out of the tea-pot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the tea-pot so that no steam may escape, and allow the tea to stand and infuse for seven minutes, when it should be poured at once into the cups. NOTES. — Tea should never be boiled, and should not be allowed to infuse longer than seven minutes, as the strength of the leaf will all draw out in that length of time, and if allowed to stand longer, will develop the tannin in it which gives it the acrid, bitter taste of which there is general complaint, and which, besides being un- pleasant to the palate, is destructive to the coating of the stomach, being a powerful astringent. Teas when properly infused should have a pale, greenish amber colour ; when boiled or let stand until the tannin develops, it will turn to a dark red, CHOCOLATE — SCOTCH HAGGIS. 243 Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind, at the discretion of the drinker. Chocolate. — Four table-spoonfuls of grated chocolate to each person, one and one half gill of boiling milk, and one and one half gill of boiling water

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