Chocolate

Ingredients

• three ounces of the very best chocolate
• a quart of boiling water
• a third of a tin of condensed milk

Method

1. 1

   Grate chocolate finely and place in a basin.

2. 2

   Pour boiling water to cover the chocolate, cover with a plate to preserve aroma.

3. 3

   Work into a smooth paste, then add the rest of the boiling water and boil once.

4. 4

   Remove from heat, stir in condensed milk, return to heat and boil again, then simmer for at least twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 163. The excerpt below is the record exactly as published.

Chocolate. — Break a piece of a cake of chocolate and let it soak eight hours in the milk, then gradually warm it up, and melt it all with a notched stick passed through a hole in the lid of the chocolatiere, then pour on a little boiling 234 THE housewife's EEFEREE water; add some sugar, and pour in some boiling milk with one hand slowly, and beat it to a froth with the other. Coffee. — How rare it is to get a. really good cup of coffee in England, which seems so strange, for it is so very easy and simple to make. The best mixture is half Java and half Mocha. The great secret is it should always be freshly ground, and if possible freshly roasted. The berries should not be too finely ground, and they should be put into the oven to heat for five or six minutes, which helps to bring out the flavour. Allow half an ounce of coffee or one table- spoonful to each person, with half a pint of water ; the water should be poured^ on very gradually. Never boil coffee, but pour the boiling water on it in the same manner as for tea. The celebrated Mrs. Penf eather gives the following recipe for making coffee. Let the coffee be half Mocha and Java, the berries should be freshly roasted and freshly ground ; do not let them be too finely ground. To make a quart, take a quart of water with a large tablespoonf ul of the best condensed milk, and a small pinch of salt, and bring the milk and water to boiling point ; as soon as it begins to bubble add four large tablespoonf uls of ground coffee ; let it catch the bubble, but do not allow it to boil. Instantly shut down the lid, put the pan on a cool part of the stove, and let the contents settle." The discovery of coffee is very curious. It was towards the end of the fifteenth century a poor Arab was travelling through Abyssinia, and finding himself weak f and weary from fatigue, he stopped near a grove. Then, being in want of fuel to cook his rice, he cut down a tree which was covered with dead berries. His meal being cooked and eaten, the traveller discovered that he had burned berries that were very fragrant. He collected a number of these, and on crushing them he found the aroma increased ; then, by some accident, he let fall some of the ground substance into his water can, in which was a scanty supply of almost putrid water; but to his astonishment the water was instantly purified. He drank some of it and found it fresh and agreeable, and after drinking it the traveller had so far recovered his strength as to be able to resume his journey. The Arab gathered as many berries as he could, and when he arrived at Arden, in Arabia, he informed the Mufti of his HINTS FOE TEA AND COFFEE MAKING 235 discovery. That divine, who was an inveterate opium smoker, and had been a sufferer for many years from the baneful influence of that poisonous drug, tried an infusion of the toasted berries, and was so delighted at the recovery of his own vigour that he called the tree cahuah (which in Arabic signifies force) out of gratitude. And that is the way in which coffee was discovered. Frozen Coffee. — Take a quart of clarified sugar and boil it in a pint of water till it becomes a syrup ; then pour it over a quarter of a pound of mixed coffee, such as Java and Mocha ; then strain through muslin, and add the whites of two eggs and freeze. Serve with whipped cream. Iced Coffee. — Make a quart of strong coffee (the Distil essence of coffee is best for it, about a bottleful to a quart of boiling water) ; add three tablespoon fuls of castor sugar and a pint of cream. It should be made eight hours before it is required. Put into a refrigerator for an hour or two, and twenty minutes before serving put in a big lump of ice. Iced Tea and Lemon. — Make tea as usual, and after letting it stand for ten minutes, sugar it slightly and take out the leaves, and let it stand in the refrigerator for eight hours. Serve it in punch bowls, in which slices of lemon and lumps of ice should be put. In ladling it out, each person should receive a piece of lemon and a piece of ice. To make good Chocolate. — Grate up three ounces of the very best chocolate very finely, and put it into a basin; then have a quart of boiling water, and pour on sufficient to cover the grated chocolate. Put a plate over the basin, to preserve the aroma and to aid the melting ; then take a silver spoon, and work it into a very thin, smooth, creamy paste. Next pour on the remainder of the boiling water, which must have been kept boiling on the stove, and let it all boil up once ; then directly remove the pan to a cooler part of the stove, drop in the third of a tin of condensed milk

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