Mexican Chocolate I
From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).
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A historical recipe
1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p, by Fannie Merritt Farmer (1930).
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- Scald 2 tablespoons ground coffee with milk as in recipe for Breakfast Cocoa.
- Strain before adding to cocoa mixture.
- Flavor with J^ tea spoon vanilla.
Plating
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