Adecvax.163
net.cooks
utcsrgv!utzoo!decvax!minow
Tue Mar 2 21:19:07 1982
Hot Chocolate
This recipe was broacast in January on All Things Considered.
It is from a cookbook published in 1832.
"Put one-half pound chocolate to a glass of water over a small fire
stirring it with a wooden spoon until perfectly dissolved. Then take
it off and add six yolks of egg, a pint of double cream, and three-fourths
of a pound of powdered sugar.
"Pour into a pan and, when cold, whip it up and then you can reheat it."
I would suggest the following modifications (unless you enjoy drinking
chocolate bars). The proportions given are suitable for four cups
of hot chocolate.
Melt two ounces (60 grams) of unsweetened (Baker's) chocolate over
-- not in -- hot water. When melted, add the cream (1/2 cup or 12 cl)
and sugar (two ounces == 60 grams). When cool, stir in two egg yolks
one by one.
Mix with scalded milk (a ratio of one unit chocolate base to three
units of milk seems right). Serve with whipped cream and freshly-
grated nutmeg.
-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <
[email protected]>
of
http://communication.ucsd.edu/A-News/
This Usenet Oldnews Archive
article may be copied and distributed freely, provided:
1. There is no money collected for the text(s) of the articles.
2. The following notice remains appended to each copy:
The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
