Chocolate

Ingredients

• Put into a coffee pot set in boiling water, one quart of new milk
• stir into it three heaping tablespoonfuls of grated chocolate

Method

1. 1

   Put into a coffee pot set in boiling water, one quart of new milk; stir into it three heaping tablespoonfuls of grated chocolate mixed to a paste with cold milk; let boil two or three minutes and serve at once.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 385. The excerpt below is the record exactly as published.

CHOCOLATE. 457 With regard to the quality of coffee, the best is the cheapest. Burn it at home, in small quantities, taking care in using a close roaster, never to fill it more than half. Turn the roaster, slowly at first, more rapidly as the process advances, keeping up a lively fire. Burn it until of a light chestnut color. Keep it in close canisters or bottles. Grind it as wanted. Boil it in a vessel only half full, to prevent boiling over, in proportion of one and a half ounces to a pint of water. Put in a few hartshorn shavings or isinglass, if you will, but if the coffee is taken off the fire while boiling, and set on again, alternately, until nothing remains on the top but a clear bubble, and then some poured out to clear the pipe and poured back again, it will be as fine as if cleared artificially. Long boiling does not make coffee stronger, but destroys its color and makes it turbid. In making coffee the broader the bottom of the pot and the smaller the top the better it will prove. Various are the methods of preparing this " beverage of Arabia ;" but it will be found, after all, that there is no surer way of having coffee clear and strong than by pursuing the plan here given : Beat up an egg (two for a large pot) and mix it well with the coffee till you have formed a ball ; fill the pot with cold water, allowing room enough to put in the ingredients ; let it simmer very gently for an hour, but do not think of stirring it, on any account. Just before it is required, put the pot on the fire and warm it well ; but, as you value the true aroma, take care that it does not boil. Pour off gently, and you will have as pure and as strong an extract of the Indian berry as you can desire. Use white sugar candy, in powder, in preference to sugar. Cream, if attainable ; if not, boiled milk. A celebrated cook gives this receipt for making a good cup of coffee : Use Java and Mocha mixed. For each tablespoonful of coffee use nearly a pint of boiling water. Beat the coffee up with the white of an egg and half a tablespoonful of cold water. Pour the boiling water over this and allow it to boil once. Take it from the fire and then replace long enough to come to the boiling point. A Frenchman roasts coffee, grinds it to a flour, moistens it slightly, mixes it with twice its weight of sugar, and then presses it into tablets. One of these tablets can be dissolved at any time. Be careful in the choice of coffee pot and keep it clean. A carelessly kept coffee pot will impart a rank flavor to the strongest infusion of the best Java. Wash the coffee pot thoroughly every day and twice a week boil borax and water in it for fifteen minutes. GOOD COFFEE. Put a quart of boiling water into the coffee pot, wet up a cup of ground coffee with the white of an egg, add the eggshell and a little cold water ; put this into the boiling hot water and boil fast ten min- 458 DRINKS. utes ; then add a half cup cold water and set it before the hearth or table to settle for five minutes ; pour it off carefully into the metal or china coffee pot or urn. VIENNA COFFEE. With very little extra trouble mornings coffee can be greatly improved. Beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream and use in coffee instead of cream ; put in cream first, then coffee and lastly this mixture. IMPERIAL COFFEE. If intended for two persons, take four rounding teaspoonfuls of coffee tied up in a piece of Swiss muslin (leave plenty of room for expansion) ; pour on two cups of bubbling, boiling water, cover close and set back on the range about ten minutes. Break one egg in a large coffee cup, give it a good whip with an egg-beater, divide it half in each cup, add the usual quantity of sugar, pour on the hot coffee, add warm milk and one spoonful of cream, and with the golden foam standing one inch above the rim of the cup you will think it too pretty to drink, and when you taste it will think you never knew how good coffee was before. ICED COFFEE. Make more coffee than usual at breakfast time and stronger. Add one-third as much hot milk as you have coffee and set away. When cold, put upon ice. Serve as dessert, with cracked ice in each tumbler. CHOCOLATE. Put into a coffee pot set in boiling water, one quart of new milk (or a pint each of cream and milk) ; stir into it three heaping tablespoonfuls of grated chocolate

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