Chocolate

Ingredients

• 1 square of baking chocolate
• 2 cups of warm water
• 1/2 cup sugar
• 1 teaspoon of cornstarch
• a pinch of salt
• 1 qt. of hot milk
• 1 teaspoon vanilla
• the yolk of 1 egg

Method

1. 1

   Place chocolate and sugar on stove, stir occasionally for 15 minutes.

2. 2

   Have a pint of milk hot on the stove; when the chocolate has cooked 15 minutes, dissolve cornstarch in a little water, add salt and stir into it.

3. 3

   Add 1/2 of the hot milk and a teaspoon of vanilla.

4. 4

   Let it cook well that cornstarch may be thoroughly done.

5. 5

   Put the yolk of 1 egg with the remaining 1/2 of milk into the pitcher for serving.

6. 6

   Shake well and pour the hot chocolate into it.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 122. The excerpt below is the record exactly as published.

Chocolate. Two squares bitter chocolate, 3 tablespoons sugar, 2 tablespoons cold water, 1 164 SUPERIOR COOK BOOK saltspoon vanilla, 2 cups ercain or milk. ^lix sugar, water and chocolate and cook to a smooth, shiny paste; turn on the milk or cream and Just bring to boiling point. Add whipped cream. K wanted very thick, add 1 teaspoon of cornstarch and cook with paste.- Never boil milk in chocolate. Edith 'M. Wkigkt. Chocolate. One square i?weet chocolate to 1 cup milk. Scrape into the cold milk and let it come to boiling point slowly. Add 1 well-beaten Qgg. Whip up with egg-beater and serve immediately. " Editi-i M. Wright. Chocolate. To make 1 i|l.. di'(i|> ". s(|uares of baking cbocolate into 2 cups of warm water. !•(. cup sugar, place on stove and stif occasionally for 15 minutes. Have a pt. of milk hot on tbe stove: wben the cliocolate has cooked 15 minutes, dissolve y^ tea- spoon of cornstarch in a little Avater. add a pinch of salt and stir into it. add % of the hot milk and a teaspoon vanilla. Let it cook well that cornstarcb may be thoi'- oughly done. Put tbe yolk- of 1 <'gg wilb the I'emaining !,•{. of mill< into the pitcher for serving. Sliake well and })our the hot chocolate into it. ]\Irs. Edward 1). Nelson^. Regent's Punch. One lb. loaf sugar. 1 large cup strong black tea (madi-)' ''> wineglasses of brandy, 3 wineglasses of rum, 1 C|t. champagne, juice of 2 oranges, juice of 3 lemons, 1 large lump of ice. Dit. J. Yandeventer. Punch. Eub loaf sugar over the peels of (i lemons; then squeeze the juice of 1 doz. lemons and 1 doz. oranges: add to it 1 pt. of best brandy, 1 pt. of Jamaica rum, 1 <[t. of claret, and 1 qt. of cold tea. Sweeten to taste. (One ounce of Maraschino or Curacoa improves it.) Dr. Andrus. Fruit Punch. Put 1 pt. of water and 1 lb. of sugar and the chopped yellow rind of 1 lemon on to l)oil. Boil 5 minutes, strain, and Avhile hot slice into it 2 bananas, 1 grated pineapple, and i/L' a bottle ]\Iaraschino cherries ami tlieii' li(iuor. When ready to serve put in the center of your punch l)owl a scpiare block of ice: pour over it 2 qts. of Apollinaris; add to the fruit tbe juice of (i lemons, and put it all into the l)Owl. Serve in thin, tall tumblers. Claret Punch. To the juice of 12 lemons add ;> ll)S. of white sugar, 3 qts. of water, and stir well until thoroughly mixed ; strain through a sieve, adding at the moment of .serv- ing, 1 r|t. bottle of good claret and a pt. bottle of cham])agne. Sugar can be added after the claret is put in, if it is not sweet enough. Serve with a large piece of ice in the punch bowl. A lemon sliced is a pretty addition. ^Irs. M. W. Wightman. Egg and Milk Punch. Stir well a heaping teaspoonful of sugar and the yolk of an egg

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