Cafe au Lait
A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).
A historical recipe
Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Better Meals for Less Money, by Marietta McPherson Greenough (1917). Digitised by Project Gutenberg, eBook #34509 (https://www.gutenberg.org/ebooks/34509). 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 2 ingredients
- one and a half cups of hot milk
- 1/8 teaspoon salt Mix cocoa
Method
- To recipe for After-dinner Coffee (see No.
- 30) add one and a half cups of hot milk.
- 4 teaspoons cocoa 2 cups boiling water 2 tablespoons sugar 2 cups hot milk 1/8 teaspoon salt Mix cocoa, sugar, salt, and boiling water, and boil five minutes;
- add hot milk, and beat with egg beater until frothy.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.