Chocolate
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 3 ingredients
- one cup of boiling water
- a tablespoon of sugar
- a cup of milk
Method
- Put one third of a square (one ounce) of Baker's chocolate, with one cup of boiling water and a tablespoon of sugar, into a saucepan.
- Set the saucepan on the fire, and stir for a while, moving the piece of chocolate through the water occasionally until it is melted.
- As soon as it boils add a cup of milk, and when it again reaches the boiling-point it will be ready to serve.
- If chocolate is allowed to boil for a length of time, separation of the fat from the other ingredients takes place, rendering it indigestible.
- Chocolate, if delicately and carefully made, is as nice as cocoa, much more nutritious, on account of the fat which it contains, and less expensive.
Plating
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