Racahout
From Rare old receipts, 1906
The Racahout should be as thick as rich chocolate.
Presented as published in 1906. 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 Rare old receipts (1906) by Jacqueline Harrison Smith, page 3. The excerpt below is the record exactly as published.
RACAHOUT. Edward Robinson — 1840. Contributed by Mr. John Lambert, Philadelphia, Pa. y 2 lb. fine chocolate, % lb. arrow-root, J4 Mb- ground rice, % lb. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.