Left-over Cocoa
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). 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 1 ingredient
Method
- Strain any cocoa left from breakfast or luncheon and place in the refrigerator until needed, either as a luncheon or afternoon drink.
- Use parfait glasses, or any tall, narrow, stemmed glass.
- Pour into the glasses until about three-quarters full;
- add two tablespoonfuls of chocolate ice cream, top with marshmallow cream and a candied cherry.
- Serve with a long handled spoon and a straw.
- If this is used in the afternoon, serve little cakes with it, being sure that the cakes do not have chocolate icing.
Plating
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