Chocolate

From A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care (1893).

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A historical recipe

A handbook of invalid cooking for the use of nurses in training-schools, nurses in private practice, and others who care, by Mary A. Boland (1893).

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Put one third of a square (one ounce) of Baker’s chocolate, with one eup of boiling water and a table- 10 spoon of sugar, into a saucepan.
Set the saucepan on the fire, and stir for a while, moving the piece of chocolate through the water occasionally until it is melted.
As soon as it boils add a cup of milk, and when it again reaches the boiling-point it will be ready to serve.
If chocolate is allowed to boil for a length of time, separation of the fat from the other ingredients takes place, rendering it indigestible.
Chocolate, if delicately and carefully made, is as nice as cocoa, much more nutritious, on account of the fat which it contains, and less expensive.