While chocolate sirup is not a beverage in itself, it is used to such an extent in beverages, as well as an accompaniment to numerous desserts, that it is well for the housewife to know how to prepare it. It may be kept an indefinite length of time if it is put into a glass jar and sealed. Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing.
- 4 sq. chocolate
- 1 c. water
- 3/4 c. sugar
Melt the chocolate in a Saucepan, stir in the water, and add the sugar. Boil until a thick sirup is formed.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss