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Russian 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.

Source and licence

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.

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.

Russia. Associated with Russia by a demonym leading its title: Russian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 3 tbp cocoa syrup
  • 2 tbp whipped cream

Method

  1. 2 or 3 tbp cocoa syrup;
  2. ¾ c strong coffee;
  3. 2 tbp whipped cream;
  4. ¾ c milk;
  5. cracked ice.
  6. Pour milk and syrup in shaker (or milk bottle);
  7. add cracked ice generously;
  8. shake well;
  9. pour in coffee;
  10. shake hard and serve immediately, topping each glass with whipped cream.