Chocolate
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
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 Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Grate some Sanitas chocolate, place in a saucepan, and to each two ounces allow one cup of cold water.
- Let it stand until the chocolate is soft, place over the fire, and when it boils, cook one minute.
- Work it briskly with an egg beater, then serve at once, adding at the last moment a tablespoonful of whipped cream to each cup.
- It is considered an improvement by some to use two-thirds chocolate and one-third malted nuts.
- Other chocolate is not recommended, as it contains an injurious alkaloid, which in the Sanitas brand is removed by a special process.