Chocolate II
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
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A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- one can evaporated cream
- two cups boiling water
- three cups milk
Method
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- Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk.
- If sweetened condensed milk is used, omit sugar.
Plating
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