Breakfast Cocoa
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
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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.
Ingredients 3 ingredients
- two tablespoons sugar
- two cups boiling water gradually
- two cups scalded milk
Method
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- 2 tablespoons Lowney’s Breakfast Cocoa 2 cups milk 2 tablespoons sugar 2 cups boiling water ⅛ teaspoon salt Mix two tablespoons Lowney’s Breakfast Cocoa, two tablespoons sugar, one eighth teaspoon salt;
- add two cups boiling water gradually;
- when smooth, boil five minutes;
- add two cups scalded milk, beat with a Dover egg beater until frothy.
Plating
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