Chooa

Ingredients

• one cupful of Huyler's grated chocolate
• one cupful of sugar
• two tablespoonfuls of boiling water
• one cupful of boiling water
• three cupfuls scalding hot milk
• one pint of clear strong drip coffee
• yolks of two eggs
• one-half of a teaspoonful of vanilla

Method

1. 1

   Mix together one cupful of Huyler's grated chocolate and one cupful of sugar.

2. 2

   Add two tablespoonfuls of boiling water and stir until dissolved.

3. 3

   Gradually blend with one cupful of boiling water and three cupfuls of scalding hot milk.

4. 4

   Cook in a double boiler for ten minutes, then add one pint of clear strong drip coffee and cook for five minutes longer.

5. 5

   Blend a little with the beaten yolks of two eggs, stir in half a teaspoonful of vanilla, and serve with a teaspoonful of whipped cream in each cup.

As published

This recipe was extracted from Kirmess cook book (1907), page 195. The excerpt below is the record exactly as published.

CHOOA. Mrs. T. K. Egbert. This IB a mixture of chocolate and coffee which is often served for luncheons or afternoon receptions . To prepare it mix together one cupful of Huyler's grated chocolate and one cupful of sugar. Add two tablespoonfuls of boiling water and stir at the side of the fire until the chocolate and sugar have entirely dissolved. Gradually blend with this one cupful of boiling water and three cupfuls scalding hot milk. Turn into a double boiler, cover and cook for ten minutes, then add one pint of clear strong drip coffee. Cook for five minutes longer, or it may now, if necessary, be kept at the side of the fire until needed. At the proper time take off, and add and blend a little of it with the well beaten yolks of two eggs, stir in one-half of a teaspoonful of vanilla

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