To Make Chocolate Another Way
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
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
Chef Wood
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- Scrape or grate the chocolate, take a heaping tablespoonful for each cup to be served;
- allow half a pint of milk or milk and water to each heaping spoonful of chocolate.
- Make the milk hot, rub the chocolate to a smooth paste with the cold milk, then stir it in the boiling milk.
- Let it boil up once;
- cover it and set it back in a place where it will keep warm.
- It is now ready to serve.
- Toasted biscuit or rolls should be served with it.
- Sweeten the chocolate unless you use the prepared chocolate.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Wooden spoon