Skip to content

How to Prepare Chocolate

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

No ratings yet

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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

  1. three ounces of chocolate
  2. one quart of water
  3. one cup of scalded cream

Method

  1. The Mexican epicure long ago discovered that to make chocolate successfully, it is necessary to beat it continually and he thus perfected a chocolate whip which is a wooden beater with a number of wooden rings fastened to it;
  2. when this is used to stir the chocolate it churns the mixture to a froth.
  3. The French use a number of switches, bound into a whip.
  4. The American housewife uses a flat wire whip for this purpose.
  5. Cocoa.--Place in a saucepan three-fourths cup of water and two level teaspoons of cocoa for each cup of cocoa desired.
  6. Bring to a boil and then cook for five minutes.
  7. Beat continually, then add one-fourth cup of scalded milk for each cup of cocoa.
  8. Bring to a boil again and then serve.
  9. Chocolate.--Use three ounces of chocolate to one quart of water.
  10. Cut the chocolate fine and then add water and stir constantly.
  11. Bring to a boil and cook for ten minutes.
  12. Add one cup of scalded cream and then bring again to boiling point and serve.
  13. One tablespoon of whipped cream may be added to each cup just before serving.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio