Chocolate Joy

Ingredients

• Put 2 cups of water
• 0.25 cup minute tapioca
• 2 tablespoons each of grated chocolate
• 2 tablespoons of sugar
• a pinch of salt
• l4 lb. washed and stoned dates

Method

1. 1

   In a double boiler, combine water, tapioca, chocolate, sugar, and salt; boil until clear.

2. 2

   Add dates and serve cold with cream.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 362. The excerpt below is the record exactly as published.

2 tablespoons of sugar, a pt. of milk; grate nutmeg over and bake in a slow oven.— Ivirs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. BRIDE'S PUDDING.— Wheat flakes, ground wheat or toast- ed wheat, sugar and vanilla, chopped (blanched) almonds, chopped raisins, pine-nuts, dates anci citron. — Mrs. D. E. Remley, Willow Springs, 111. CAKE PUDDING.— Take 4 or 5 pieces of cake to a pt. of milk; soak up the cake in the milk; add 2 beaten eggs, 1 cup sugar, flavor with vanilla and bake until it thickens like a custard. Dry bread or crackers may be used instead of cake, — Mrs. Henry T. Lane, 305 S. 4th Avenue, Maywood, 111. CHESTNUTS WITH WHIPPED CREAM.— Boil the chestnuts, and when perfectly tender, press them through a col- ander in the center of a large chop plate. Dust then thickly with powdered sugar and heap around 1 pt. of cream (whipped to a stiff froth). The cream may be flavored with Sherry or vanilla. — Mrs. Chas. Kramer, Sutton, III. CHOCOLATE JOY.— Put 2 cups of water in a double boiler, add ^ cup minute tapioca, 2 tablespoons each of grated chocolate and sugar, and a pinch of salt; boil until clear; add l4 lb. washed and stoned dates

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