Ingredients
3 squares sweetened mexican
1 chocolate grated
8 cup milk
Directions
Put the milk and chocolate into an earthenware pot and cook over a
low heat until the chocolate has melted. Stir constantly so that it
does not stick to the pan. When the chocolate comes to a boil, lower
the heat and beat vigorously with a molinillo until a thick foam
rises to the top. Serve hot in earthenware mugs. Yield: 8 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/15/96
show
Recipe By : TOO HOT TAMALES SHOW #TH6291
From: Pat Asher
~0600 (
Servings: 8 servings
Chocolate Mexicana Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Mexican
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into distant history, in truth as far into history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these old cookbooks were just very simple hieroglyphic recipes for food preparation.
Moving on, we find two interesting recipe books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food served to the rich and powerful of those days. By the advent of the 1900s, cookbooks are starting to become popular mostly as a result of increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Mexicana recipe.
