What is special about this chocolate drink?

It is intended for diabetics, that is, made without sugar. According to the original text it is prepared the same way as cocoa.

Follow the same method as for cocoa: stir the chocolate/cocoa powder into a little liquid and boil/heat it with milk or water – but without sugar.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 671, in the chapter on care of the sick and invalid food.

Chocolate

A sugar-free chocolate drink for the sick, prepared the same way as cocoa: the powder is stirred into boiling water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 671 (falt i det fri)

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About the dish

Erken's shortest instruction in the invalid-food chapter: a sugar-free chocolate drink made the same way as the cocoa above.

How to make it

1
Stir together
Stir the chocolate powder well into boiling water, as for cocoa.
2
Serve
Serve hot, preferably with a little stiffly whipped cream.

Changes from the original

Quantities are taken from the cocoa recipe, since the original only refers to it.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 671) → Modernisert~94% av teksten endretfjernetlagt til

~~Chokolade~~ 3 ts usøtet sjokoladepulver («chokolade for ~~sukkersyke tilberedes~~ sukkersyke»). 2 dl kokende vann. stivvispet fløte (valgfritt). Rør sjokoladepulveret godt ut i kokende vann, som ~~kakao.~~ for kakao.. Server varm, gjerne med litt stivvispet fløte.

Note til Modernisert

Mengder er hentet fra kakaooppskriften, siden originalen kun viser til denne.

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Frequently asked questions

What is special about this chocolate drink?: It is intended for diabetics, that is, made without sugar. According to the original text it is prepared the same way as cocoa.
How do I make it?: Follow the same method as for cocoa: stir the chocolate/cocoa powder into a little liquid and boil/heat it with milk or water – but without sugar.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 671, in the chapter on care of the sick and invalid food.

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