The Original Recipe
Take a Pint of Sherry, or a Pint and half of red Port, four Ounces and a half of chocolate, six Ounces of fine Sugar, and half an Ounce of white Starch, or fine Flour; mix, dissolve, and boil all these as before. But if your Chocolate be with Sugar, take double the Quantity of Chocolate, and half the Quantity of Sugar; and so in all.
From The Cooks and Confectioners Dictionary (1723) by John Nott
- 2 cups of sherry or 3 cups of port
- 4 1/2 ounces of unsweetened chocolate
- 6 ounces of sugar
- 2 teaspoons of rice flour or cornstarch
Mix all the ingredients together and place on the stove over medium high heat. Bring to a boil, making sure all the flour is dissolved. Remove from heat and serve at room temperature.