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New England manuscript cookbook, 1880-1910
Page 70a
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Chocolate 1 pt milk Scald. not boil when hot throw in 3 sq. choc., beat until foamy when comes to a boil remove & add 4 tablespoons sugar & pint of milk & cool. Take a 2 qt. jar & cracked ice & shake. CHOCOLATE SYRUP TO KEEP ON TAP. Put an ounce of unsweetened chocolate into saucepan and stir into it gradually two cups boiling water, stirring all the time. When the chocolate is blended with the water add two cups of granulated sugar, stir until it boils, then cook two or three minutes without stirring. Cool, flavor lightly with vanilla, turn into bottles and keep in a cold place. When ready to serve put two tablespoonfuls of the syrup in each glass with a tablespoonful crushed ice, half a cup of milk, two tablespoonfuls of whipped cream and enough carbonated water to fill the glass. Stir thoroughly before drinking. A tablespoonful of vanilla ice cream is a delicious addition, omitting in this case the whipped cream. For ordinary occasions this will be found a delectable drink, even without cream or carbonated water.
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Chocolate 1 pt milk Scald. not boil when hot throw in 3 sq. choc., beat until foamy when comes to a boil remove & add 4 tablespoons sugar & pint of milk & cool. Take a 2 qt. jar & cracked ice & shake. CHOCOLATE SYRUP TO KEEP ON TAP. Put an ounce of unsweetened chocolate into saucepan and stir into it gradually two cups boiling water, stirring all the time. When the chocolate is blended with the water add two cups of granulated sugar, stir until it boils, then cook two or three minutes without stirring. Cool, flavor lightly with vanilla, turn into bottles and keep in a cold place. When ready to serve put two tablespoonfuls of the syrup in each glass with a tablespoonful crushed ice, half a cup of milk, two tablespoonfuls of whipped cream and enough carbonated water to fill the glass. Stir thoroughly before drinking. A tablespoonful of vanilla ice cream is a delicious addition, omitting in this case the whipped cream. For ordinary occasions this will be found a delectable drink, even without cream or carbonated water.
Szathmary Culinary Manuscripts and Cookbooks
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