Take a pint of Sherry, or a pint and a half of red Port, four ounces and a half of chocolate, six ounces of fine sugar, and half an ounce of starch, or fine flour. Mix, dissolve and boil all these as before (ten to twelve minutes). But, if your chocolate be with sugar, take double the quantity of chocolate and half the quantity sugar, and so in all.

Source: Nott, John, The Cook’s and Confectioner’s Dictionary, Article 130, 1726, reproduced by Lawrence Rivington, Inc., London, 1980