French Chocolate
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use an enamelled saucepan and a wooden spoon.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 380. The excerpt below is the record exactly as published.
French Chocolate break up a tablet of Chocolate into little bits for each breakfast cup. Melt it in either milk or water over a low fire. When melted stir with a wooden spoon and add half a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.