vegetariangluten-freenut-free
Cocoa
From Lessons in cooking through preparation of meals, 1912
Serves 2
Cornstarch gives a creamy consistency and salt enhances flavor.
Presented as published in 1912. 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
- 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
Scald milk in a double-boiler.
Mix cocoa, sugar, cornstarch, and salt in a saucepan, stir in boiling water, and boil for 5-6 minutes.
Combine with hot milk and beat for 5 minutes.
Serve with cream and sugar if desired.
Nutrition per serving
382Calories
15 gProtein
54 gCarbs
13 gFat
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.
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