Cocoa Cream Jelly. — Put 3oz. of gelatine into 14 pints of hot
water, and let it dissolve ; then add to it Jib. of sugar, two
eggs, and the juice of a lemon. Strain the liquor through a
cloth, let it cool, add J wineglassful of Cocoa liqueur✪ Cocoa Cream Jelly, and turn
the whole into a mould packed in ice. Let it remain for an
hour, then turn it out on to a dish, and serve.
Cocoa Liqueur. — Put lib. of freshly-washed Cocoa-beans into
a mortar, bruise them well, put them into a bottle or jar
with lgall. of plain spirit, and add 31b. of sugar. Set the
jar in a warm place, and gently rock (not shake) it daily
for three weeks, so that all the flavouring will be extracted.
Strain and filter the liqueur, mix in loz. of vanilla essence,
pour it into small bottles, cork these up, and use as
required.
Cocoa Pudding1. - (1) Put Jib. of stale bread and 1 pint of
milk in a saucepan, and let it boil, stirring until it becomes
a thick paste; then add Jib- of caster sugar, loz. of
butter, 1 table-spoonful of prepared Cocoa, and a few drops
of essence of vanilla. Take the pudding off the fire, and
beat in the yolks of three eggs ; then whip the whites of the
eggs to a froth, and mix them with the other ingredients.
Butter a pie-dish, pour in the mixture, and bake for three-
quarters-of-an-hour in a moderate oven.
(2) Put into a saucepan 5oz. each of butter, pow-
dered sugar, and finely-cut Cocoa, and the yolks of five
eggs✪ Cocoa Pudding 2. Place the pan on the hot stove, and with a whisk
stir briskly for five minutes ; then take the pan off the
stove. Beat up in a copper basin the whites of the fivo
eggs to a firm froth, and add them to the preparation in
the saucepan, mixing all well together for two minutes.
Butter and sugar well six small pudding moulds, fill them
with the preparation, and place them in a tin pan, filling
this to half the height of the moulds with warm, but not
boiling, water ; put the pan in the oven for half-an-hour.
Take them out, turn them out on a hot dish, and servo
with cream sauce poured over.
COCOA-NUTS (Fr. Noix cle Coco; Ger. Kokos-
niisse ; Ital. Caccai ; Sp. Cocos). — By lack of due
caution in orthography a strange confusion of tongues
has arisen, leading to still more curious confusions of
association. Cacao, by a very simple change of pronun-
ciation, has become cocoa. Coco-nut has become in our
language Cocoa-nut; and, in the diction of the coster-
monger, coker-nut. There is another article of com-
merce— coca — recently introduced into this country,
which has no more connection with the former than
they have with each other; and as this yields a
medicinal principle ( cocaine ) that has gained some con-
siderable notoriety, the confusion is complete.
Page 402 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cocoa Cream Jelly. — Put 3oz. of gelatine into 14 pints of hot water, and let it dissolve ; then add to it Jib. of sugar, two eggs, and the juice of a lemon. Strain the liquor through a cloth, let it cool, add J wineglassful of Cocoa liqueur, and turn the whole into a mould packed in ice. Let it remain for an hour, then turn it out on to a dish, and serve.
Cocoa Liqueur. — Put lib. of freshly-washed Cocoa-beans into a mortar, bruise them well, put them into a bottle or jar with lgall. of plain spirit, and add 31b. of sugar. Set the jar in a warm place, and gently rock (not shake) it daily for three weeks, so that all the flavouring will be extracted. Strain and filter the liqueur, mix in loz. of vanilla essence, pour it into small bottles, cork these up, and use as required.
Cocoa Pudding. — (1) Put Jib. of stale bread and 1 pint of milk in a saucepan, and let it boil, stirring until it becomes a thick paste; then add Jib- of caster sugar, loz. of butter, 1 table-spoonful of prepared Cocoa, and a few drops of essence of vanilla. Take the pudding off the fire, and beat in the yolks of three eggs ; then whip the whites of the eggs to a froth, and mix them with the other ingredients. Butter a pie-dish, pour in the mixture, and bake for threequarters-of-an-hour in a moderate oven.
(2) Put into a saucepan 5oz. each of butter, powdered sugar, and finely-cut Cocoa, and the yolks of five eggs. Place the pan on the hot stove, and with a whisk stir briskly for five minutes ; then take the pan off the stove. Beat up in a copper basin the whites of the fivo eggs to a firm froth, and add them to the preparation in the saucepan, mixing all well together for two minutes. Butter and sugar well six small pudding moulds, fill them with the preparation, and place them in a tin pan, filling this to half the height of the moulds with warm, but not boiling, water ; put the pan in the oven for half-an-hour. Take them out, turn them out on a hot dish, and serve with cream sauce poured over.
COCOA-NUTS (Fr. Noix cle Coco; Ger. Kokosniisse ; Ital. Caccai ; Sp. Cocos). — By lack of due caution in orthography a strange confusion of tongues has arisen, leading to still more curious confusions of association. Cacao, by a very simple change of pronunciation, has become cocoa. Coco-nut has become in our language Cocoa-nut; and, in the diction of the costermonger, coker-nut. There is another article of commerce— coca — recently introduced into this country, which has no more connection with the former than they have with each other; and as this yields a medicinal principle ( cocaine ) that has gained some considerable notoriety, the confusion is complete.
Records on this page
Cocoa Cream JellyCocoa LiqueurCocoa Pudding 2Cocoa Pudding 1