Chocolate No. 1
From Virginia Cookery-book, 1884
Serves 1
Use fine quality chocolate for best results.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 25. The excerpt below is the record exactly as published.
Chocolatej No. 1. To be good, chocolate mUst be of fine quality iind f i*e6h. Maillard, Epp^, And Baker are all reliable manufacturers. If one buys a supply to last some months, as much pains should be taketi to exclude air from it as in the Case of test. Scrape two otinces of Maillard's chocolate ; put it into a Btewpan With a gill of water ; keep stirring it With ^ wooden spoon until rather thick ; theh work it quickly with the spoon (or mill with a little churn made expressly for the purpose), stirring in half a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.