Chocolate
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Consistency and milk quantity can be adjusted to taste.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.
Chocolate. — For this scrape or grate down any good chocolate to taste into a pan containing gills of water for each bib. of chocolate ; then set it on the fire and keep it constantly beaten till it is quite thick, when you add in gradually, beating it all the time, about a pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.