Hot Chocolate
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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 2 ingredients
- 2 oz chocolate
- 1 qt milk
Method
- 2 oz chocolate;
- few grains salt;
- 1 tsp cornstarch;
- ¼ c boiling water;
- 1 qt milk;
- ⅓ c sugar.
- Mix sugar and cornstarch until smooth with ½ c cold milk;
- scald remaining milk in db;
- add mixture and cook 10 min, stirring until slightly thickened;
- melt chocolate over hot water;
- add gradually boiling water and salt;
- stir in milk mixture and beat until frothy, using an egg beater, thus preventing scum.
- Serve with whipped cream.
- If a thinner drink is desired, omit cornstarch.
Plating
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