Ingredients
1/2 cup + 1 tb sugar, * sugar sub may be used!
5 tbsp flour
2 tbsp cocoa
4 cup milk
1 (of course, we use low-fat)
3 slices bread, 8
1/4 cup stick butter, =or=-
1/4 cup margarine, *
Directions
Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk
mix, bring again to boiling point. Add vanilla and salt to taste
(about 1/2 teaspoon vanilla and dash of salt). Cube the bread and
fry golden brown in the butter. Add the toasted bread at serving
time. Note: This is what you fix for your kids (even us big kids) on
a cold winter's day. They (and we) love it for lunch. (If the
substitutions are made) Food Exchange per serving: 1 LOW-FAT MILK
EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers' Wives' Club Camp
Pendleton, Califorina Brought to you and yours via Nancy O'Brion and
her Meal-Master
Servings: 4 - 5 folks
Chocolate Soup Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Soup
The History of Recipes
It is quite feasible to prove the history of recipes way back into history, certainly as far as pharonic Egypt, and potentially, even further back. However, in the main part, these early cookbooks were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Closer to modern times, there were a couple of cookery books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. During the succeeding few centuries, the rich and powerful families of Europe competed to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications are highly popular mostly as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Chocolate Soup recipe.
