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Cocoa

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

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

Also printed in: The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).

Source and licence

From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). 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. The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar;
  2. 1 tablespoon cold water and 3/4 cup milk to each cup.
  3. Mix cocoa with sugar and cold water;
  4. cook over slow fire until thick;
  5. add milk, and boil 1 minute.