Cocoa
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
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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.
Ingredients 4 ingredients
- ½ Teaspoon of any Dutch cocoa
- 1 Cup of boiling water
- 1 Cup of boiling milk
- 1 Tablespoon of sugar
Method
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- ½ Teaspoon of any Dutch cocoa.
- 1 Cup of boiling water.
- 1 Cup of boiling milk.
- 1 Tablespoon of sugar.
- Put the cocoa and sugar into a saucepan, and pour in the boiling water;
- cook for two minutes, then add the milk, and let it heat just to the boiling-point.
- When most other brands are used, as a general thing a larger proportion of powder will be necessary.
- It is therefore important to experiment with each until it is found what amount will make a drink equal in strength to the above.
- This valuable food is often made so strong that ill persons cannot digest it.
Plating
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