Chocolate
From Six little cooks, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 20. The excerpt below is the record exactly as published.
CHOCOLATE. Take two oz. (or two squares) of Baker's chocolate, break it into a little boiling water and stir over the fire until it becomes a smooth paste. If unsweetened choco- AUNT JANE'S COOKING CLASS. 63 late is used, add eight even tablespoonfuls granulated sugar, then add, little by little, a pint of boiling water and a pint of scalded milk
Cook this with the app: pantry check, scaling, and the assistant.