Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeCanning and Preserving › Hot Chocolate

Hot Chocolate

2 ounces unsweetened chocolate 3 tablespoons sugar Small piece stick cinnamon 1 cup boiling water 3 cups hot milk 1 teaspoon vanilla Scrape the chocolate very fine; add the sugar, cinnamon and water; stir over the fire until the mixture is smooth; then add the milk. Return to the fire for a minute; remove; add the vanilla; beat well; pour into a chocolate pot and serve plain or with whipped cream.

← Iced TeaCocoa →