Homemade
Chocolate Recipes:
Chocolate,
Vienna Style
Use four ounces of
Walter
Baker & Co.'s Vanilla Chocolate,
one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.
Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and
when it has been heated to the boiling point, put the chocolate, sugar and water
in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy.
Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting
a tablespoonful of whipped cream in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful
of vanilla extract and three generous tablespoonfuls of sugar instead of one.
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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