Chocolate Cream Float
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
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 What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). 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.
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Ingredients
- 2 tablespoonfuls of chocolate syrup
- ½ cupful of milk
- ¼ cupful of thick cream
Method
- For each service use: 2 tablespoonfuls of chocolate syrup, ½ cupful of milk, ¼ cupful of thick cream, Powdered sugar, Vanilla.
- Multiply this recipe by the number of persons to be served, making the full amount, serving in glasses as desired.
- Select attractive glasses, narrow, tall, stemmed glasses are the best;
- fill them nearly to the top with finely cracked ice, put two tablespoonfuls of chocolate syrup into each glass, add a half cupful of milk;
- fill with stiffly whipped cream.
- When whipping the cream add enough powdered sugar to make it slightly sweet and stir in a few drops of vanilla.