This section is from the book "Monograph on Flavoring Extracts With Essences, Syrups, and Colorings", by Joseph Harrop . Also available from Amazon: Monograph On Flavoring Extracts With Essences, Syrups And Colorings.
Chocolate (powdered)*................... | 4 ounces. |
Syrup.............................................. | 5 fl. ounces. |
Glycerin (pure)............................... | 6 fl. ounces. |
Water (boiled)................................. | 3 fl. ounces. |
Or a sufficient quantity.
Rub the Chocolate with the Glycerin and Syrup in a mortar until thoroughly mixed; transfer to a porcelain capsule, add the Water first to what adheres to the mortar, and transfer to the capsule; boil, with constant stirring, on a sand bath, for five minutes, and add water enough to make one pint. Flavor with extract of vanilla, if desired, bottle and cork well.
*See page iii, Pub's Dept.
 
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