Breakfast Cocoa with Condensed Milk
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
- one cup boiling water
- one half cup condensed milk
- two tablespoons of sugar
Method
- 4 tablespoons Lowney’s Breakfast Cocoa 2½ cups boiling water ½ cup condensed milk few grains salt Mix four tablespoons Lowney’s Breakfast Cocoa with one cup boiling water;
- boil two minutes;
- add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt;
- bring to the boiling point and serve with or without whipped cream.
- If condensed milk has not been sweetened, add two tablespoons of sugar to the cocoa.
Plating
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