Cocoa
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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 6 ingredients
- 1 teaspoon cocoa
- 1 tablespoon sugar
- 2 tablespoons hot water
- 1 pint scalded milk
- 1 teaspoon vanilla
- 1 square unsweetened chocolate
Method
- The usual rule is 1 teaspoon cocoa to each cup.
- Mix dry cocoa with little cold water, add scalded milk or boiling water, and boil 1 minute.
- Chocolate.—1 square unsweetened chocolate, 1 tablespoon sugar, 2 tablespoons hot water.
- Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in double boiler 5 minutes.
- Some like to add 1 teaspoon vanilla.
- It can be made stronger by using more chocolate.
Plating
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