Chocolate

Ingredients

• 2 ozs bitter chocolate
• 1 qt boiling water
• 1 qt scalded milk
• 4 level tablesp sugar

Method

1. 1

   Melt the chocolate and sugar in a very little hot water, stir smooth, then gradually add the rest of the boiling water and boil 5 minutes, after which add the scalded milk and boil from 3 to 5 minutes longer.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 133. The excerpt below is the record exactly as published.

CHOCOLATE AND LEMONADE 199 l>oilmg to bring out the flavor. If desired, 1 tablesp ground coffee may be added during the last 5 minutes of boiling. Serve with cream and sugar. — [Mrs. V. R. L., Pa. Cocoa and Cocoa Shells Use half and half scalded milk and boiling water in a double boiler, allow 1 level teasp each of cocoa powder and sugar for each cup of liquid, mix these well in a cup, fill gradu- ally with the boiling mixture, stirring to free from lumps, and then turn into the rest of the milk, boil 5 minutes, and serve at once, with or without extra thick, sweet cream. First boiling the cocoa in the water and then adding the scalded milk is an improvement. Cocoa shells or "nibs" are cheap and make a delicious drink. Be sure they are fresh. Allow % cup cocoa shells or more to 1 qt boiling water and boil gently at least 3 hours, then strain and serve hot with cream and sugar. A little vanilla flavor added to cocoa or cocoa shell "tea," after removing from fire, is liked by come. — [A. V. N., N. Y. Chocolate Allow 2 ozs bitter chocolate for 1 qt boiling water and scalded milk — half and half — and 4 level tablesp sugar

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