French Chocolate
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 2 squares Lowney’s Premium Chocolate ½ cup boiling water ⅛ teaspoon salt 3 cups milk scalded ¼ cup ground coffee 2 tablespoons sugar 2 tablespoons brandy Melt two squares Lowney’s Premium Chocolate, add sugar and boiling water, boil two minutes.
- Scald the milk with coffee, strain, and add to chocolate with salt and brandy.
- Beat with Dover egg beater and serve with beaten cream.
Plating
Cookware for this recipe
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Saucepan
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Sieve