Homemade
Chocolate Recipes:
Mrs.
Bedford's Chocolate Crullers
Cream two tablespoonfuls
of butter and one-half of a cupful of sugar; gradually add the beaten yolks of three
eggs and one and one-half cupfuls more of sugar, one cupful of sour milk, one teaspoonful
of vanilla, two ounces of chocolate grated and melted over hot water, one-third of
a teaspoonful of soda dissolved in one-half of a teaspoonful of boiling water, the
whites of the eggs whipped to a stiff froth, and sufficient sifted flour to make
a soft dough. Roll out, cut into oblongs; divide each into three strips, leaving
the dough united at one end. Braid loosely, pinch the ends together and cook until
golden-brown in smoking-hot fat.
Recipe Credit: Mrs. Cornelia C. Bedford
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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