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Chocolate (Cup sugar cup boiling water) (II)
cup sugar 1 cup boiling water 3 cups scalded milk teaspoon vanilla teaspoon salt Melt chocolate; add sugar, salt and boiling water; cook five minutes; add scalded milk and flavoring; when cool, freeze. Serve with cream sweetened and flavored, either plain or whipped.
Frozen Chocolate Soufflé 2 egg yolks rind and juice of 1 lemon 4 tablespoons sherry wine cup sugar ½ cup cream 1/4 teaspoon salt 2 egg whites 2 ounces Lowney's Premium Chocolate, melted Cook first five ingredients until mixture thickens; add beaten whites, chocolate, and cream beaten until thick. Pour into serving dish, and pack in equal parts of ice and salt. Let stand three hours.
A very good way is to put serving dish in lard pail, then surround pail with equal parts of ice and salt. See colored illustration, Plate XIX, opposite. 4 cups milk 1 cup sugar
Two frozen chocolate desserts from the Lowney era: a still-frozen chocolate custard-style mixture and a frozen soufflé set in an ice-and-salt pack. The second one carries a problem that cannot be worked around, so read the note on the egg whites first.
- Raw egg whites in the souffléOnly the yolk mixture is cooked; the beaten whites go in afterward and the dish is never heated again, merely chilled in an ice-and-salt pack for three hours. Freezing does not destroy Salmonella, and a frozen soufflé is by design eaten without further cooking. Use a current recipe if you want this dessert.
- Chocolate quantityThe first mixture calls for melting chocolate but the weight has dropped out of the line entirely. The figure is genuinely missing rather than merely obscure.
- Missing fractionsSeveral sugar and seasoning measures have lost their fractions. Read them as amounts to be judged against a known recipe rather than followed literally.
- Scalded milkMilk is scalded to just below the boil, when a rim of bubbles forms at the edge, around 180F. With modern pasteurized milk the step is no longer about safety; it helps the sugar and chocolate dissolve smoothly and gives a rounder flavor.
- Ice and saltEqual parts crushed ice and rock salt is the old still-freezing pack, and it works: the brine drops well below 32F. The lard pail is simply a watertight metal container that conducts cold quickly — any straight-sided metal tin set inside a larger bucket does the same job.
- YieldThe first recipe makes roughly a quart of frozen mixture. The souffle is a much smaller quantity; no dish size is given in the recipe.
History: Lowney's, the Boston chocolate house founded by Walter M. Lowney, published a cook book that named the company's own Premium cake throughout the chocolate recipes -- a branded volume intended to sell chocolate by showing cooks what to do with it.