Cocoa

Ingredients

• Three c milk
• i c water
• 2 T cocoa
• 2 T sugar
• i t corn- starch
• ys, t salt
• I t vanilla

Method

1. 1

   Combine milk, water, cocoa, sugar, cornstarch, salt, and vanilla in a saucepan.

2. 2

   Heat and stir until well mixed and heated through.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 135. The excerpt below is the record exactly as published.

COCOA Fricasseed Oysters Drain and reserve the hquor from i pint of oysters. Pick over the oysters carefully, removing any bits of shell, etc., that may be found. Heat the Uquor, strain and ad.l enough milk to make 2 c of liquid. Melt 4 T butter, add 5 T f^our and when thoroughly blended add the liquid slowly. Cook, stirring constantly, until the mixture thickens, then place over hot water, add i t salt, 2 T lemon juice, i T chopped parsley and the oysters. Cook until the oysters become plump and the gills begin to curl, then add slowly I well-beaten egg. Cook a minute or so longer, then serve at once on wafers. Cocoa Three c milk, i c water, 2 T cocoa, 2 T sugar, i t corn- starch, ys, t salt, I t vanilla

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