Mexicandrinkvegetariangluten-freenut-free
Thick Hot Chocolate
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
- Cornstarch, 1 teaspoon
- Milk, 4 cups
- Sugar, 1/3 cup
- Unsweetened chocolate, 4 ounces
Method
Mix cornstarch and sugar and blend smooth with 1/2 cup of the cold milk.
Scald remainder of milk and slowly pour in the cornstarch mixture, stirring all the time.
Melt the chocolate over hot water, add to the hot milk and boil all together a few minutes.
Serve piping hot with whipped cream.
Nutrition per serving
316Calories
10 gProtein
29 gCarbs
18 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.
THICK HOT CHOCOLATE. Cornstarch, 1 teaspoon. Milk, 4 cups. Sugar, 1-3 cup. Unsweetened chocolate, 4 ounces. Mix cornstarch and sugar and blend smooth with y2 cup of the cold milk. Scald remainder of milk and .slowly pour in the corn- starch mixture, stirring all the time. Melt the chocolate over hot water, add to the hot milk and boil all together a few minutes. Serve piping hot with whipped cream. 10 BEVERAGES. HOT CHOCOLATE. Unsweetened chocolate, 2 Boiling water, 1/2 cup. squares. Milk, iy2 pints. Sugar, 14 cup. Melt chocolate over hot water, stir in sugar and add gradually, while stirring constantly the boiling water. Stir until smooth and cook for 8 minutes. Add gradually the milk which should be scald- ing hot, heat well and just before serving beat with an egg beater. Serve with whipped cream. For a delicious novelty substitute hot strong coffee for the boiling water in this recipe. COCOANUT CUP. Milk, 3 pints. Egg whites, 3. Unsweetened chocolate, % cake. Grated cocoanut, % cup. Cold water, 3 tablespoons. Whipped cream. Sugar, 1/2 cup
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