Homemade
Chocolate Recipes:
Plain
Chocolate (for drinking)
For six people, use
one quart of milk, two ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate,
one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls
of hot water.
Mix the cornstarch
with one gill [a
gill is equal to 1 half cup]
of the milk. Put the remainder of the milk on to heat in the double-boiler. When
the milk comes to the boiling point, stir in the cornstarch and cook for ten minutes.
Have the chocolate cut in fine bits, and put it in a small iron or granite-ware pan;
add the sugar and water, and place the pan over a hot fire. Stir constantly until
the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture
with a whisk until it is frothy. Or, the chocolate may be poured back and forth from
the boiler to a pitcher, holding high the vessel from which you pour. This will give
a thick froth. Serve at once.
If you prefer not
to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute
water for the milk named above and add three tablespoonfuls of condensed milk when
the chocolate is added.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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