Cocoa
From Cassell's dictionary of cookery, 1892
Serves 1
Time, five minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 384. The excerpt below is the record exactly as published.
Cocoa. — ]Mix two tea-spoonfuls of prepared cocoa with a little cold milk, beat it with the back of a spoon until quite smooth, then pom- over it equal quantities of boiling milk and water
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