Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • squares Baker’s chocolate.
  • 4 tablespoons sugar.
  • Few grains salt.
  • 1 cup boiling water.
  • 3 cups milk.


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 substituted for Baker’s chocolate; being sweetened, less sugar is required.