Brandy Cocoa
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- four tablespoons sugar
- four cups scalded milk
- one tablespoon brandy
Method
- 4 tablespoons Lowney’s Breakfast Cocoa 4 tablespoons sugar 1 tablespoon brandy ¼ cup boiling water 4 cups scalded milk ⅛ teaspoon salt Mix four tablespoons Lowney’s Breakfast Cocoa, four tablespoons sugar, and one fourth cup boiling water;
- when smooth, add four cups scalded milk and cook in double boiler twenty minutes;
- add one tablespoon brandy and salt;
- beat and serve;
- garnish with beaten cream.
Plating
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