German, or Sweetened Vanilla Chocolate
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Sweeten and flavor the cream before whipping.
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.
German, or Sweetened Vanilla Chocolate. Melt two sticks of chocolate in two or three tahlespoonfuls of hot water. Stir to a smooth paste ; add graduallj^ one pint of hot milk and stir or mill it five minutes. Serve in cups three quarters full with two or three tahlespoonfuls of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.