This receipt is an excerpt from World Turn'd Upside Down. For more autumn period recipes please click the link.
German Chocolate from The Housekeepers Encyclopedia by Mrs. E. F. Haskell (1861)
“Four large table-spoons of the best chocolate grated fine, two quarts rich milk added gradually to the chocolate, the whites of four and yolks of two eggs beaten light, but not separated; add one gill of cold milk to the eggs, beat well; add gradually a coffee-cup of the chocolate to the milk and egg while hot, beating constantly. Take the chocolate to the milk and egg while hot, beating constantly. Take the chocolate from the fire, keep it hot but not boiling, and add the egg and milk gradually; stir constantly, or it will curdle; flavor with nutmeg, vanilla, or cinnamon, as desired; sugar it to suit the taste. The Germans use no sugar. The egg is to be added just before serving This makes a very delicious drink. Serve in chocolate bowls.”
- This recipe is a bit confusing, I think you are supposed to heat four large tablespoons of grated chocolate with two quarts of milk. While that heats, in another bowl, beat the whites of four eggs with the yolks of two and add one "gill" of milk. When the chocolate mixture is hot enough , remove from the fire and slowly mix in the egg/milk mixture, stirring the whole time to prevent curdling. Add vanilla, cinnamon or nutmeg and serve in mugs.