Iced Chocolate
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Iced Chocolate. To 1 cup cold rich milk add 1 stick Maillard's triple vanilla chocolate broken into small bits. Stir until the chocolate is dissolved and quite smooth. Let it just boil. Beat with the egg beater and pour very hot over plenty of cracked ice in tall glasses. Heap whipped cream on top. The chocolate is quite sweet but more sugar may be added
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