Chocolate

Ingredients

• Three or 4 ounces squares of chocolate
• 1 quart liquid
• 4 teaspoonfuls sugar

Method

1. 1

   Put the liquid and sugar into the saucepan.

2. 2

   Break or cut the chocolate into small pieces, add to the liquid, and heat slowly, stirring occasionally.

3. 3

   Just before it reaches boiling point, beat vigorously with a wooden spoon.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 45. The excerpt below is the record exactly as published.

Chocolate. Principle. — To mix the chocolate smoothly with the liquid that the fat may not float on the top. This is accomplished by having all the ingredients either hot or cold. If after the chocolate is dissolved in a hot liquid, cold liquid is added, the oil separates and floats. Q 82 FOODS AND HOUSEHOLD MANAGEMENT UtensiU. — A grater, or sharp knife, a saucepan, mixing spoon, and beater. A French chocolate maker claims that any metal utensil affects the flavor of the chocolate, and always uses an earthen pot and wooden spoon and heater. An earthenware choco- late pot for this purpose is on the market. Ingredients. — Chocolate, sugar, milk, or milk and water. Proportions, — The amount of chocolate may be varied, de- I)ending upon the richness desired. Three or 4 oipice squares to 1 quart liquid, 4 teaspoonfuls sugar

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