Breakfast Cocoa
From Household science and arts, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 13. The excerpt below is the record exactly as published.
1 tbs. cocoa 1 tbs. sugar 1 e. boiling water 2 c. hot milk BREAKFAST COCOA Scald the milk ; mix the cocoa and sugar, add one half of the boiling water, and make a smooth paste. Add the remaining water and boil the mixture for two minutes ; re- move the chocolate pot from the fire, add the hot milk, and serve the cocoa at once. RECIPE 7. 3 c. milk 2 tbs. cocoa 2 tbs. sugar 1 ts. cornstarch Spk. salt RECEPTION COCOA Scald the milk in a double boiler ; mix well the cocoa, sugar, cornstarch, and salt in a saucepan; stir in gradually 1 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.