Vienna Chocolate

Ingredients

• three heaping tablespoonfuls of grated chocolate
• one pint of new milk
• one pint of cream
• the whites of one or two eggs

Method

1. 1

   Mix three heaping tablespoonfuls of grated chocolate with enough water to beat it to a smooth paste, taking care that no lumps remain.

2. 2

   Put it into a chocolate-pot and set into a kettle of boiling water; pour in one pint of new milk and one pint of cream, or a quart of new milk with the whites of one or two eggs, well beaten.

3. 3

   Stir the chocolate paste to the scalding milk, and let it boil two or three minutes; then stir in the beaten white, and serve it hot.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 517. The excerpt below is the record exactly as published.

VIENNA CHOCOLATE. Mix three heaping tablespoonfuls of grated chocolate with enough water to beat it to a smooth paste, taking care that no lumps remain. Put it into a chocolate-pot and set into a kettle of boiling water ; pour in one pint of new milk and one pint of cream, or a quart of new milk with the whites of one or two eggs

Cook this with the app: pantry check, scaling, and the assistant.