Chocolate I
A dish — squares baker’s chocolate and sugar carry it.
contains dairy
Ingredients
US
Metric
- 1½ squares Baker’s chocolate
- ¼ cup sugar
- Few grains salt
- 1 cup boiling water
- 3 cups milk
Make it lactose-friendly
- 3 cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substitute for Baker’s chocolate; being sweetened, less sugar is required.
Nutrition (estimated, per serving)
| Calories | 447 |
|---|---|
| Protein | 13.2 g |
| Fat | 21.0 g |
| Carbs | 52.3 g |
| Fiber | 2.3 g |
| Sodium | 162 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States