Adecvax.163 net.cooks utcsrgv!utzoo!decvax!minow Tue Mar 2 21:19:07 1982 Hot Chocolate This recipe was broacast in January on All Things Considered. It is from a cookbook published in 1832. "Put one-half pound chocolate to a glass of water over a small fire stirring it with a wooden spoon until perfectly dissolved. Then take it off and add six yolks of egg, a pint of double cream, and three-fourths of a pound of powdered sugar. "Pour into a pan and, when cold, whip it up and then you can reheat it." I would suggest the following modifications (unless you enjoy drinking chocolate bars). The proportions given are suitable for four cups of hot chocolate. Melt two ounces (60 grams) of unsweetened (Baker's) chocolate over -- not in -- hot water. When melted, add the cream (1/2 cup or 12 cl) and sugar (two ounces == 60 grams). When cool, stir in two egg yolks one by one. Mix with scalded milk (a ratio of one unit chocolate base to three units of milk seems right). Serve with whipped cream and freshly- grated nutmeg. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.