Chocolate for Afternoon Teas

Name: Chocolate for Afternoon Teas
Ingredients: one and one half pounds of grated chocolate; two quarts of water; one pound of sugar; two quarts of rich milk

From The school kitchen textbook, 1915

Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.

Chocolate for Afternoon Teas Boil one and one half pounds of grated chocolate in two quarts of water with one pound of sugar until thick and smooth. Then add two quarts of rich milk

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