Cocoa

Ingredients

• 4% measuring cup milk
• 1 level teaspoonful cocoa (Baker’s)
• 1 tablespoonful hot water
• f.g. salt

Method

1. 1

   Put milk and hot water on to boil.

2. 2

   When boiling stir in cocoa and salt mixed to a liquid with hot water.

3. 3

   Whisk with Dover beater, and boil three minutes.

4. 4

   Serve hot with sugar.

5. 5

   A teaspoonful of whipped cream on top of a cup of cocoa improves and enriches it.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 8. The excerpt below is the record exactly as published.

cocoa nibs ground by hot rollers. This melts the fat known as cocoa butter, much of which is removed. The cocoa is left as a solid cake, which is ground. Chocolate has less of the fat removed and usually sugar and a little cornstarch, or arrowroot, are added to it. Cocoa and chocolate are rich in fat and contain some proteins, carbohydrates and mineral matter. Cocoa is a food as well as a beverage, and when made with milk is very nutritious. BEVERAGES 15 General Composition. Tea Coffee Cocoa Stimulating prop- hein >. «...ce.s. @affeine msn te. one Theobromine erty (Smaller quantity) Flavour and scent Volatile oil ...... Wolekle Oth soooon Volatile oil ANGBAMGSME on odoc Aa RaTRIK®G EVCNGL 5 4 ores ARENAS ANSI 6 od oac Some tannin isi@yere! saohneemese ao INGE Somoandes scone INO Tees eat eros = Some fat and carbo- hydrates Effect on Body Tea, coffee and cocoa all act as nerve stimulants and remove the sense of fatigue, especially tea and coffee, which are stronger. In large quantities tea and coffee produce sleeplessness and retard digestion. If tea or coffee are long made, large quantities of tannic acid are in the infusions. Tannic acid hardens all animal tissues and hinders digestion. TEA Ingredients. Individual For Five People 5%4 cups boiling water. e 4 tsp. tea. 1% cups boiling water. 1% tsp. tea. Method. Heat and scald a china or silver teapot with boiling water and empty. Put tea in strainer, pour on freshly boiling water, cover and infuse from 3 to 5 minutes in a warm place. Never allow tea to boil. Remove leaves and serve very hot with sugar and milk or cream, or sliced lemon. Caution. If tea is allowed to boil or to stand long on the leaves, the tannin, which is harmful, is drawn out in large quantities. COFFEE Filtered Coffee for Five People 2% cup ground coffee. 414 cups boiling water. 1% cups scalded milk. Heat a coffee pot with strainer, or use a jug with strainer or cheesecloth. Put coffee in strainer, pour over boiling water, leave to filter in a warm place. Pour off half a cup and return it to the pot. Serve with hot milk. Pour milk im cups before coffee. Boiled Coffee for Five People. % 4v, 7 % Method. Scald coffee pot, develop flavour. out half a cup to clear spout, then return it to pot. Add freshly boiling water, boil three minutes. cup ground coffee. cups boiling water. cups hot milk. cup cold water. Heat one minute to Stir and pour Add the cold water, which, empty and put in coffee. being heavier, carries coffee grounds to the bottom. Leave in a warm place for five miutes to settle. A whole coffee grounds and a little cold water, before adding the boiling water. or half egg, with shell, may be mixed with the The egg enriches the coffee and helps to clear it. 16 GIRLS’ HOME MANUAL COCOA For each cup of Cocoa allow: 4% measuring cup milk. 1 level teaspoonful cocoa (Baker’s). 1 tablespoonful hot water. f.g. salt

Cook this with the app: pantry check, scaling, and the assistant.