Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freenut-free
Chocolate
From The farm cook & rule book, 1923
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1% squares chocolate
- 1% cupfuls boiling water
- 6 tablespoonfuls sugar
- 414 cupfuls scalded milk
- 1/2 teaspoonful salt
Method
Melt chocolate over hot water.
Add sugar and salt.
Add the water gradually, stirring constantly, and boil until smooth and glossy.
Pour into the milk, reheat and beat with a Dover egg beater just before serving.
Nutrition per serving
758Calories
7 gProtein
155 gCarbs
14 gFat
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.
14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is avail- able and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg Mix the cocoa, sugar and salt and add the water. Bring to the boiling point, stirring constantly, and boil 2 minutes. Turn into the scalded milk and beat. Beat an egg to a light froth and add the cocoa gradually, beating constantly. This makes a nutritious beverage for a child or a person who is ill. Chocolate 1% squares chocolate 1% cupfuls boiling water 6 tablespoonfuls sugar 414 cupfuls scalded milk
Cook this with the app: pantry check, scaling, and the assistant.