Chocolate Drink
From The encyclopædia of practical cookery, 1890
Serves 4
If necessary to keep it for a time, set it where it will keep hot without boiling.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 321. The excerpt below is the record exactly as published.
a little water or a little boiled milk may be added. (2) Boil lqt. of equal parts of milk and water in a small, bright saucepan ; then scrape down loz. of common Chocolate, throw it in, and beat with a wire egg-whisk about one minute, or till the Chocolate is all dissolved. Serve it in cups as soon as made, if practicable, with sugar
Cook this with the app: pantry check, scaling, and the assistant.