Chocolate Malted Milk with Egg
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
- 2½ teaspoonfuls of malted milk
- 2 tablespoonfuls of chocolate syrup
- 1 cupful of milk
- 1 egg
Method
- 2½ teaspoonfuls of malted milk, 2 tablespoonfuls of chocolate syrup, 1 cupful of milk, 1 egg, Ice.
- Mix the malted milk with only enough hot water to make a paste;
- then add a little cold milk, enough to be able to pour the mixture.
- Pour into a shaker;
- add the egg, ice and chocolate syrup as well as the rest of the milk.
- Shake well for two minutes, and strain into a tall glass.
- A little sugar may be added if desired, although the syrup should make it sufficiently sweet.