Chocolate

Ingredients

• Four tablespoonfuls of grated chocolate to each person
• one and one-half gills of boiling milk
• one and one-half gills of boiling water

Method

1. 1

   Mix boiling milk and water, then boil.

2. 2

   Stir grated chocolate into a smooth paste with cold milk or water, then add to the boiling mixture and stir for two minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 96. The excerpt below is the record exactly as published.

CHOCOLATE. • Breakfast Coffee. — One tablespoonful of coflee for each person, three gills of boiling water to each table- spoonful of coffee. The coffee should be finely ground, then measured, 220 TEAS, COFFEES AND CHOCOLA TE. put it into the coffee pot and the boiling water poured over it. I 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 have escaped, return 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 aUowed for each person should be the same, and the amount of water added to each tablespoonful of coffee should be decreased one-half. Sugar and cream is used in breakfast coffee, but sugar only in black coffee, with sometimes the addition of a spoonful of brandy to each cup, an^ burned upon the sugar, or a few drops of lemon juice if the flavor is liked, but these last always at the discretion of the drinker and at table. TEAS. Teas. — One teaspoonful of tea for each person, and a teaspoonful additional, three gills of boiling water to each teaspoonful of tea. Pour first in and out of the teapot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the teapot 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 (o infuse longer than seven minutes, as the strength of the leaf will CLARIFIED FA T, 22 1 all draw oat in that length of time, and if allowed to stand longer, will develop the tannin in it which gives the acrid, bitter taste of which there is general complaint, and which beside being unpleasant 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 color ; when boiled or let stand until the tannin develops, it will turn to a dark red. 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 or a few drops of Scotch whiskey at the dis- cretion of the drinker. Chocolate. — Four tablespoonfuls of grated choco- late to each person, one and one-half gills of boiling milk and one and one-half gills of boiling water

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