Cocoa-nibs
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.
Credit
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.
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 4 ingredients
- one teaspoon of cracked cocoa
- a pint of water one hour
- a cup of milk
- a tablespoon of sugar
Method
- Boil one teaspoon of cracked cocoa in a pint of water one hour;
- then add a cup of milk and a tablespoon of sugar, let it heat to the boiling-point again, strain out the nibs, and it is ready to serve.
- It is necessary to boil cracked cocoa, otherwise you will have a bitter infusion, lacking the good flavor which is extracted by the higher degree of heat.
- This is an instance in which a few degrees more or less of heat make a great difference in the result.
Plating
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