Chocolate

Ingredients

• 13^ oz. unsweetened chocolate
• 3 to 4 tb. sugar
• f .g. salt
• 1 c. boiling water
• 3 c. milk

Method

1. 1

   Melt chocolate over hot water.

2. 2

   Add sugar, salt and boiling water, stir until smooth; boil 2 mins.

3. 3

   Add milk, reheat over boiling water.

4. 4

   Beat to form froth; serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 87. The excerpt below is the record exactly as published.

CHOCOLATE SAUCE y2 0. granulated sugar. y2 c. water. 1^ to 2 oz. chocolate. M T. vanilla. Melt chocolate over hot water. Add one-half the sugar gradually. Add boiling water slowly, then the remainder of sugar. Cook until sugar is dissolved and sauce is thick. Flavor. 1. 2. 3. 4. 5. SAUCES FOR DESSERTS NOTES CANADIAN COOK BOOK NOTES CHAPTER XIX. BEVERAGES TEA. 1 T. tea. 1 c. boiling water. 1. Scald tea pot; let stand until thoroughly heated. 2. Put in the tea; add about one-quarter of the water required. 3. Let stand in a hot place to infuse 3 to 4 mins. 4. Add remaining water, boiling; pour tea from leaves and serve. Note. — The water for tea should be fresh and freshly- boiled. The time of infusion is very important; it should not exceed 5 mins. A tea-ball or filter may be used so that leaves may be lifted out when infused. ICED TEA. 4 T. tea. 2 c. boiling water. 1. Make tea; when infused, strain from leaves. 2. Sweeten, if desired. 3. Pour into glasses one-third full of chipped ice. 4. Serve with a slice of lemon. IT. f.g. 3 drops COCOA. 2 to 3 tb. cocoa. 2 tb. sugar, f.g. salt. 2 c. water. 2 c. milk. y2 T. vanilla. 1. Mix cocoa, sugar and salt, add boiling water; mix thoroughly. 287 288 CANADIAN COOK BOOK 2. Boil gently 5 mins. 3. Add milk, reheat over hot water. 4. Beat until a thick froth forms to prevent a scum. CHOCOLATE. 13^ oz. unsweetened chocolate. 3 to 4 tb. sugar, f .g. salt. 1 c. boiling water. 3 c. milk

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