Turin 1776

 

Canned coffee and chocolate Put a pot on the fire with a pound of sugar and a cup of water, boil and remove foam well afterwards continuing to boil, immerse yourself into the skimmer and blowing sideways to go out small sparks of sugar, then remove from fire leaving him somewhat cool, then make yourself a half an ounce of chocolate finely scraped, and when it will be well incorporated pour the preserves in the form of paper, when it is cold pass the knife over, scoring in the framework and long in various ways and in small squares: cold pasta you can break it for serve. from "The Piedmontese cook," Carlo Ricca, Turin 1766