drink
Hot Chocolate
From Miss Parloa's kitchen companion, 1887
Serves 4
For a thicker chocolate, mix a tablespoon of arrowroot or corn-starch with half a gill of cold milk and stir into boiling milk. Cook for ten minutes before adding the chocolate.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 436. The excerpt below is the record exactly as published.
two ounces of Walter Baker & Co.'s or any plain chocolate. Put it in a small frying-pan with three table-spoonfuls of sugar and two of water. Place on a hot part of the fire, and stir constantly until smooth and glossy. Stir this into the boiling milk. Beat with the whisk for three minutes, and serve in a hot chocolate jug or pitcher. 824 MISS PARLOA'S KITCHEN COMPANION. If the chocolate be desired thick, mix a table-spoonful of arrowroot or corn-starch with half a gill of cold milk, and stir this mixture into the boiling milk
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