A Spanish Recipe for Making and Serving Chocolate
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- an ounce for each person
- a pint of cold water
- a glass of sugar
Method
- Take of the best chocolate an ounce for each person, and half a pint of cold water;
- rasp or break it small in a mortar, set it over a slow fire, and stir or mill it gently until it has become quite smooth like custard;
- pour it immediately into deep cups, and serve it with a glass of sugar and water, or with iced water only to each cup;
- and with plates of very delicate dried toast cut in narrow strips, or with the cakes called “ladies’ fingers.” Should the chocolate appear too thick, a little water must be added.
- Milk is sometimes substituted for it altogether.
- Footnote 185: Sometimes with a water ice, which should be of an appropriate character.