vegetariangluten-freenut-free
Breakfast Cocoa with Egg
From The farm cook & rule book, 1923
Serves 1
This makes a nutritious beverage for a child or a person who is ill.
Presented as published in 1923. 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
- 1% teaspoonfuls cocoa
- 1/2 cupful milk
- 1% teaspoonfuls sugar
- 1/4 teaspoonful salt
- 2 tablespoonfuls boiling water
- 1 egg
Method
Mix the cocoa, sugar and salt and add the water.
Bring to the boiling point, stirring constantly, and boil 2 minutes.
Turn into the scalded milk and beat.
Beat an egg to a light froth and add the cocoa gradually, beating constantly.
Nutrition per serving
126Calories
5 gProtein
19 gCarbs
4 gFat
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.
14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is avail- able and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg
Cook this with the app: pantry check, scaling, and the assistant.