Chocolate
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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
Method
- Maillard's chocolate is excellent;
- his receipt is given below.
- For each cup of chocolate use one cupful of milk and one bar of chocolate.
- With Maillard's chocolate this is nearly one and a quarter ounces.
- Put the cold milk into a porcelain-lined saucepan, break the chocolate into small pieces, and add them to the milk.
- Place the saucepan on the fire, and with a wooden spoon stir constantly and rapidly until the chocolate is dissolved and the milk has boiled up once.
- Beat it vigorously to make it smooth, and serve at once.
- More milk may be added if this is too rich.
- Chocolate should not be kept standing.[553-*]