Homemade
Chocolate Recipes:
Chocolate
Sauce
Put one pint of milk
in the double-boiler, and on the fire. Shave two ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan
with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until
smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks
of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then
add one gill [a
gill is equal to 1 half cup]
of cold milk.
Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook
for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in
cold water. Stir for a few minutes, and then occasionally until the sauce is cold.
This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet
pudding, snow
pudding, etc.
It will also answer for a dessert. Fill custard glasses with it, and serve the same
as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.
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.
|
|
