Cocoa

Ingredients

• Scald 3 cups of milk
• mix well 2 tablespoons cocoa powder
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• ⅛ teaspoon salt
• stir in gradually 1 cup boiling water
• A scant teaspoon of vanilla added just before serving greatly improves the flavor.

Method

1. 1

   Scald milk in a double-boiler.

2. 2

   Mix cocoa, sugar, cornstarch, and salt in a saucepan, stir in boiling water, and boil for 5-6 minutes.

3. 3

   Combine with hot milk and beat for 5 minutes.

4. 4

   Serve with cream and sugar if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 9. The excerpt below is the record exactly as published.

COCOA Cream of Pea Soup To y2 can of peas add i teaspoon sugar, % teaspoon salt, I cup cold water, and i thin slice of onion. Simmer 20 minutes and then rub through a puree sieve. SEPTEMBER MENUS 13 Melt I tablespoon butter, to it add i tablespoon flour, and rub to a smooth paste. Gradually to this add i cup hot milk and blend smoothly. Cook, stirring constantly, for several minutes and until the mixture thickens. Add the peas, a dash of pepper, heat thoroughly and serve. Croutons Cut stale bread in slices from ^ to ^ inch thick; then cut into small cubes. Brown in the oven, taking care that they are turned frequently enough to brown them evenly on all sides. Cocoa Scald 3 cups of milk in a double-boiler ; mix well 2 table- spoons cocoa powder, 2 tablespoons sugar, i teaspoon corn- starch and ys teaspoon salt in a saucepan and stir in grad- ually I cup boiling water and let boil 5 or 6 minutes ; turn the liquid into the hot milk and beat with a whisk or egg- beater 5 minutes. A scant teaspoon of vanilla added just before serving greatly improves the flavor.

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