Cocoa
From Blue Ribbon cook book, 1905
More or less cocoa and sugar may be used; also more water.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 67. The excerpt below is the record exactly as published.
cocoa. Add 4 quarts boiling water. Use when cold. Add ice if you have it. Cocoa—1 tablespoon Blue Ribbon cocoa, 1 tablespoon sugar, 14 cup water, speck of salt, 4 teaspoon Blue Ribbon vanilla
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