Chocolate

Ingredients

• 4 c. milk
• 2 oz. chocolate
• 2 c. water
• j c. water (hot)

Method

1. 1

   Grate or cut the chocolate into small pieces, place in upper part of a double boiler, add the sugar and 0.5 cup of hot water.

2. 2

   Allow the chocolate to melt and cook with the sugar until a smooth paste is formed.

3. 3

   Add the milk or milk and water to this chocolate mixture, stirring it constantly with a wooden spoon and adding the liquid very slowly.

4. 4

   When the liquid has been added, beat it vigorously with the Dover egg beater and then allow it to cook 15 to 20 minutes.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 5. The excerpt below is the record exactly as published.

Chocolate Prepare a paste of 2 tsp. cocoa and 2 tbsp. hot water. Use this to correspond with \ sq. chocolate. Perform each experiment first with cocoa, then with chocolate. 12. - - a. Prepare cocoa and chocolate using : 2 tsp. cocoa paste f | c. water i c. cold liquid < | sq. chocolate [ ^ c. milk 6 LABORATORY MANUAL OF FOODS AND COOKERY b. Pour the cold liquid on to the paste or chocolate. Cook in the double boiler 5 minutes after the liquid is hot. c. Compare each as to flavor, sweetness, color. d. What is the result when cold liquid is added to the paste or chocolate ? e. Is this a desirable method of preparing cocoa or chocolate ? 13. - - Prepare cocoa and chocolate using the paste and \ sq. chocolate by heating the liquid first. Cook in the double boiler 5, 10, 15 minutes, testing flavor and consistency at each stage. 14. - - Prepare a paste of the chocolate by melting it over hot water and adding 2 tsp. hot water to \ sq. chocolate. a. Use the cocoa and chocolate paste and prepare bever- ages using i c. hot milk for each. Pour the hot liquid slowly on to the paste, mixing it in thoroughly each time until a smooth, brown mixture results. Cook this in a double boiler 15 to 20 minutes. Note the flavor and consistency as compared with previous methods. b. To this last beverage add 2 drops vanilla and a grain or two of salt. Is the flavor improved? Why? c. Beat the beverage with a Dover egg beater. Result? How do you explain the frothy consistency which results? What differences are noted between cocoa and chocolate as bever- ages? How are these accounted for? Hot Tea Ingredients : 2 tbsp. tea 4 c. boiling water Method : Follow the method which was found most desirable in the experi- ments. Cold Tea I Ingredients : 2 tbsp. tea 2 qt. cold water Method : Put tea in a pitcher or glass jar, turn in the cold water and allow it to stand overnight in the refrigerator. Decant the liquid from the leaves and serve ice cold. BEVERAGES 7 Cold Tea II Ingredients : 2 tbsp. tea 4 c. boiling water 4 c. cold water Method : Prepare tea and boiling water as for hot tea. Dilute the infusion with the 4 cups of cold water. Decant from the tea leaves, allow the liquid to cool, and serve ice cold. NOTE : a. Cold tea is more appetizing if it is served about one half as strong as hot tea. b. In preparing hot tea use only water which is fresh and just beginning to boil. c. Do not use a tin teapot ; use a tea ball, crockery or china teapot. d. Do not use tea leaves a second time. e. Never allow tea to boil. /. Do not allow tea to stand over the tea leaves after steeping has been accomplished. If tea has to be kept hot for a time, turn the infusion from the leaves. Black Coffee Ingredients : i c. coffee ^ egg \ c. cold water 5 c. boiling water \ c. cold water Method : Mix coffee, \ c. cold water, and egg together, let stand ten minutes in coffee pot. Pour in boiling water and boil gently for five minutes. Remove to warm part of stove, add \ c. cold water, pouring some of it down the spout of coffee pot. Serve at once. Cocoa Ingredients : \ c. cocoa i c. water or coffee (hot) \ c. sugar 3 c. milk (hot) Method : Mix cocoa and sugar together in a saucepan, pour over the hot water or coffee and let boil until a syrup is formed (this cooks the 8 LABORATORY MANUAL OF FOODS AND COOKERY starch in the cocoa). Add the hot milk, stirring it in slowly, return to a double boiler and let cook 15 to 20 minutes. A few grains of salt and a drop of vanilla may be added just before serving. Serve with whipped cream or beat to a froth with a Dover beater. Chocolate Ingredients : 4 c. milk, 2 oz. chocolate or 2 c. milk and f c. sugar 2 c. water j c. water (hot)

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