Homemade
Chocolate Recipes:
Chocolate
Soufflé
Half a pint of milk,
two ounces of Walter
Baker & Co.'s Chocolate,
three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls
of flour, four eggs.
Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft
cream, and beat the flour into it. Gradually pour the hot milk on this, stirring
all the time. Return to the fire and cook for six minutes. Put the shaved chocolate,
sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until
smooth and glossy. Stir this into the mixture in the double-boiler. Take from the
fire and add the yolks of the eggs, well beaten; then set away to cool. When cool
add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered
earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two
minutes. Serve immediately with vanilla cream sauce.
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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