Homemade
Chocolate Recipes:
Cocoa
Charlotte (Without Cream)
(* All measurements
should be level.)
- 1 pint of water,
- Whites of 2 eggs,
- * a teaspoonful of
vanilla,
- * a cup of sugar,
- 2 level tablespoonfuls
of cornstarch,
- * a teaspoonful of
cinnamon,
- 3 tablespoonfuls
of cocoa.
Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of
boiling water, stir until it thickens, add the sugar and the cocoa, which have been
thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and
pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould,
and put away in a cold place to harden. Serve with plain cream.
Recipe Credit: Mabel Richards Dulon
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.
|
|
