Chocolate
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Can be made a day before and reheated.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 98. The excerpt below is the record exactly as published.
a quart of boiling water, with the white of an egg and (he crushed shell. Stir well together, adding a half-cupful of cold water to clear. Put into the coffee-boiler and boil for about a quarter of an hour; after standing for a little while to settle, pour into your coffeepot, which should be well scalded, and send to the table. The coffee should be stirred as it boils. To make coffee au lait, take a pint each of hot made coffee and boiling milk; strain through thin muslin into coffeepot, to get rid of the grounds, and serve hot CHOCOLATE. Take six tablespoons scraped chocolate, or three of choc- olate and three of coooa, dissolve in a quart, of boiling water, boil hard fifteen minutes, add one quart of rich milk
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