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Cocoa Cordial

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. ½ Teaspoon of Dutch cocoa.
  2. Some boiling water.
  3. 2 Blocks of loaf-sugar.
  4. 2 Tablespoons of port wine.
  5. Put the cocoa and sugar into a china cup, and pour directly upon them some boiling water, then add the wine, making in all the usual amount called a cupful.
  6. Serve at once.
  7. This is an excellent drink for those who are chilled or exhausted, or to take after a bath.