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Spanish Chocolate

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

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 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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

Method

  1. (To serve 60.) 6 quarts of milk.
  2. 3 blades of mace.
  3. 1 five-inch stick of cinnamon.
  4. 12 cloves.
  5. 20 pounded almonds.
  6. 1 pound of chocolate.
  7. 3 cups of sugar.
  8. 2 quarts of boiling water.
  9. Yolks of three eggs.
  10. Method.--Scald the milk with the spices and nuts.
  11. Break up the chocolate and melt over hot water;
  12. add the sugar, mix thoroughly, then gradually stir in the boiling water;
  13. let cook two or three minutes after all the water has been added, then turn into the hot milk;
  14. let stand over hot water until ready to serve, then add the beaten yolks of eggs, diluted with half a cup of water, milk or cream, and strain through a cheese-cloth.
  15. Keep hot over hot water.