The 1901 Cookbook Archive
No. 3498 — Hot Chocolate, Another Method
English historical translation of Molokhovets recipe No. 3498 from the 1901 Russian cookbook, retaining original methods and measures.
Boil 1 bottle of milk. Meanwhile, beat 2–3 egg yolks until pale with 3 tablespoons fine sugar, then add grated chocolate.
Gradually dilute with the warm boiled milk. Return to gentle heat, whisking until thick and very hot but not boiling.
As soon as the foam rises, pour into cups and serve with biscuits. A spoonful of thick whipped cream may also be added.
The source links to a separate modern editorial hot-chocolate entry.
Historical editorial note: The source uses egg yolks and does not specify a temperature sufficient to verify modern egg safety.
Original source: Read Russian recipe No. 3498. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.