Spanish Chocolate

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
to serve with
Instructions (7)
  1. Take of the best chocolate an ounce for each person, and half a pint of cold water.
  2. Rasp or break it small in a mortar.
  3. Set it over a slow fire, and stir or mill it gently until it has become quite smooth like custard.
  4. Pour it immediately into deep cups.
  5. Serve it with a glass of sugar and water, or with iced water only to each cup; and with plates of very delicate dried toast cut in narrow strips, or with the cakes called “ladies’ fingers.”
  6. Should the chocolate appear too thick, a little water must be added.
  7. Milk is sometimes substituted for it altogether.
Original Text
A SPANISH RECIPE FOR MAKING AND SERVING CHOCOLATE. Take of the best chocolate an ounce for each person, and half a pint 593of cold water; rasp or break it small in a mortar, set it over a slow fire, and stir or mill it gently until it has become quite smooth like custard; pour it immediately into deep cups, and serve it with a glass of sugar and water, or with iced water only[185] to each cup; and with plates of very delicate dried toast cut in narrow strips, or with the cakes called “ladies’ fingers.” Should the chocolate appear too thick, a little water must be added. Milk is sometimes substituted for it altogether. 185.  Sometimes with a water ice, which should be of an appropriate character.
Notes
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