Chocolate
From The spirit of cookery, 1895
Chocolate should be served in cups and eaten with a small spoon.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 395. The excerpt below is the record exactly as published.
obtain cacao-beans ; roast them yourself until the shells break easily, peel the reddish-brown marrow, and pound and triturate it in a hot iron mortar. Boil the paste with milk and sugar, agitate, and after slight repose pour off the top liquid containing the finest particles. The sedi- ment you can triturate again, and treat as the first part was treated. The chocolate
Cook this with the app: pantry check, scaling, and the assistant.