Chocolate I
Ingredients
- 1½ squares Baker’s chocolate
- ¼ cup sugar
- Few grains salt
- 1 cup boiling water
- 3 cups milk
Steps
- Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substitute for Baker’s chocolate; being sweetened, less sugar is required.
More recipes with chocolate or milk
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.