Chocolate

Ingredients

• Use the same proportions as for cocoa, but use a weight of chocolate equal to the weight of the teaspoon of cocoa.
• boiling water
• sugar
• milk

Method

1. 1

   Melt the chocolate with sugar in a saucepan over hot water, add boiling water slowly, stirring until smooth.

2. 2

   Then boil one minute, add milk, and proceed as in making cocoa.

3. 3

   Serve with cookies.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 43. The excerpt below is the record exactly as published.

CHOCOLATE 83 XV COCOA AND CHOCOLATE OATMEAL COOKIES A. PREPARE OATMEAL COOKIES. Use one-eighth of the recipe: \ c. sugar \ tsp. salt \ tbsp. melted butter 1 tsp. vanilla 1 egg 1 c. rolled oats 1 tsp. baking powder Mix the dry ingredients and add the egg beaten slightly and the melted butter. Drop from a teaspoon on a buttered tin. Bake from five to seven minutes in a slow oven (365° F.). B. Class Experiments. MAKING COCOA. 1. Try mixing one teaspoon of cocoa with cold water. 2. Try mixing one teaspoon of cocoa with boiling water. 3. Try mixing one teaspoon of cocoa slowly with boil- ing water. 4. Try mixing one teaspoon of cocoa with one-half tea- spoon of sugar, then add boiling water. MAKE COCOA. Mix as seems best from the results of B. Use: 1 tsp. cocoa i c. water £ tsp. sugar i c. milk A few grains of salt A few drops of vanilla, if desired Mix cocoa, salt, sugar, and water, and boil one minute. Add milk and boil until it begins to 84 FOOD STUDY froth. Remove at once. Let half of this stand a few moments. Beat the other half with an egg- beater or a wire whisk until it foams. What is the advantage of "milling" (beating)? C. PREPARE CHOCOLATE. Use the same proportions as for cocoa, but use a weight of chocolate equal to the weight of the teaspoon of cocoa.

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