Recipe Manuscript

Vandchokolade Paa Pariser Maade

Name: Vandchokolade Paa Pariser Maade
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 2
Cuisine: European
Ingredients: 115 grams dark chocolate, finely grated (at least 60% cacao, substitute with any high-quality dark chocolate if needed); 475 ml water; 2 egg yolks; No added sugar is specified, but a teaspoon (5 grams) can be added to taste

"Hot Chocolate In The Parisian Style"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Drink Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Vandchokolade Paa Pariser Maade

"¼ Pund fin Chokolade rives og opløses i 1 Pint Vand, hvorpaa det kommes i en høi Kjedel, sættes paa svag Jld og koges; naar det har kogt i 10 Minutter, piskes det med en Ægge= pisker, indtil det skummer stærkt og hældes da lidt efter lidt i 2 Æggeblommer, der er piskede under hele Arbeidet, kom= mes atter i Kjedelen og piskes uafbrudt med Æggepiskeren; alt det dannede Skum kommes med en Skumske op i de opvar= mede Kopper, og dette fortsættes, til det staar opbunket i Form af en Kuppel over Kopperne. En Jldskuffe, der er gjort gloende, holdes ganske tæt over Skummet, til der dan= nes en Slags Skorpe, hvorefter Chokoladen serveres."

English Translation

"¼ pound fine chocolate is grated and dissolved in 1 pint of water, then placed in a tall pot, set over low heat and boiled; when it has boiled for 10 minutes, it is whisked with an egg beater until it foams strongly and is then gradually poured into 2 egg yolks that have been beaten throughout the process, then returned to the pot and beaten continuously with the egg beater; all the formed foam is skimmed up with a slotted spoon into the warmed cups, and this is repeated until it stands piled up in the shape of a dome above the cups. A poker, which has been made red hot, is held very close over the foam until a kind of crust forms, after which the chocolate is served."

Note on the Original Text

This recipe is written in 19th-century Danish, with spellings and word forms distinct from modern Danish ('piskes' for whisked, 'jld' for ild, meaning fire, and use of old-style characters and equals signs in place of dashes). The instructions are concise and assume a confident cook accustomed to improvisation—standard for the period. Directions are given in a single flowing passage rather than step-by-step, which was typical; cooks were expected to know the implied steps, timings, and techniques. The emphasis on foam and on browning the top reflects both culinary fashion and a desire for showmanship.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This elegant recipe comes from an 1884 Danish-language cookbook published in Chicago, aiming to serve the Scandinavian community of the city. At the time, hot chocolate was considered both a luxurious treat and a healthful drink, often made with the best imported chocolate and prepared with great care, especially in city cafés and finer households. The recipe's Parisian influence reflects the broader European fascination with French culinary style during the late 19th century, when French techniques were regarded as the gold standard. The elaborate foaming and browning technique also points to the importance of drama and presentation in period cooking, transforming a humble cup of chocolate into a memorable experience.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe calls for a tall kettle (kjedel), which would have been set over a wood or coal stove with careful heat control. An egg whisk—a hand-cranked or manual whisk—was essential for creating the characteristic foam. A 'skumske' (slotted spoon or skimmer) was used to lift the delicate foam, and preheated metal shovels or spatulas ('jldskuffe') were held close to the foam to develop a tempting crust, the 19th-century equivalent of a kitchen torch or salamander. Serving cups were pre-warmed by the fire to keep the hot chocolate at its most inviting.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 ounces dark chocolate, finely grated (at least 60% cacao, substitute with any high-quality dark chocolate if needed)
2 cups water
2 egg yolks
No added sugar is specified, but a teaspoon (about 0.18 ounces) can be added to taste

Instructions

Begin by finely grating 4 ounces of high-quality dark chocolate and dissolving it in 2 cups of water.
Pour this mixture into a tall saucepan and place it over low heat.
Once the chocolate and water are well combined, bring the mixture to a simmer and let it cook gently for 10 minutes.
After 10 minutes, briskly whisk the chocolate with a hand whisk or electric mixer until a frothy foam forms on the surface.
In another bowl, beat two egg yolks thoroughly.
Gradually pour the hot, foaming chocolate into the beaten yolks, whisking continuously to avoid curdling the eggs.
Return the entire mixture to the saucepan and continue whisking steadily over low heat, ensuring the mixture remains smooth and foamy.
Skim off the thick foam that develops, and carefully place it atop pre-warmed cups, piling it high to form a dome.
For an authentic finish, hold a preheated metal spatula or kitchen torch near (but not touching) the foam until a slight crust forms.
Serve immediately and enjoy this luxurious and theatrical hot chocolate made à la Parisienne.

Estimated Calories

180 per serving

Cooking Estimates

You will spend about 10 minutes preparing the ingredients and workspace, and 15 minutes cooking and assembling the hot chocolate. Each serving is around 180 calories, and this recipe makes two generous servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.