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
Transcribed cooking instructions as an idea can be tracked way back into antiquity, certainly as far back as the Egyptians, and maybe even further. Having said that, in the main part, these early records were just very basic pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, there were a couple of interesting recipe books from the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that is served today, but rather recipes for the types of food served to the rich and powerful of the time. In the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and spices was responsible for a torrent in books on cooking, the majority of which still exist in private libraries. Over the following few centuries, the rich and powerful families of Europe competed with each other to lay on the best banquets, and as a result chefs and their recipes were greatly in demand. Nevertheless, it was during the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cookery publications are in high demand, due to increased literacy, leisure time and having more money. The arrival of TV brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Chocolate Soup recipe.
