Cocoa

Ingredients

• 3 tb. prepared cocoa
• 2 c. boiling water
• 4 tb. sugar
• 2 c. milk

Method

1. 1

   Mix sugar and cocoa, and add 0.5 cup of the boiling water to make a smooth paste.

2. 2

   Add remaining water and let boil five minutes.

3. 3

   Add the milk and when this is scalded, beat with an egg-beater for a few minutes and serve.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 53. The excerpt below is the record exactly as published.

Cocoa and Chocolate. — The cocoa tree is a native of Mex- ico ; it also grows in Central and South America and the West Indies. Cocoa and chocolate are both prepared from the seeds of the cocoa bean. The fruit is shaped like a large, thick cucumber, and contains from twenty to forty seeds. These are roasted like coffee. The husks or shells are taken off and used in that form as cocoa shells. The various prepara- tions of cocoa are made from the ground beans, from which the fat or oil has been extracted. Chocolate contains a larger proportion of fat, it is mixed with starch and pressed into cakes. Chocolate li sq. Baker's chocolate 1 c. water 4 tb. sugar 3 c. milk Add water to the chocolate and stir over the fire till it boils ; add sugar and milk. Bring to the boiling point, boil five minutes, whipping with an egg-beater. Serve. 122 DOMESTIC SCIENCE Cocoa 3 tb. prepared cocoa 2 c. boiling water 4 tb. sugar 2 c. milk

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