Cocoa
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Cocoa improves with reheating.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.
Cocoa. — Any of the patent cocoas on the market can be made by the directions sent out with them, but from personal experience I should advise the mixture being always just brought to the boil before use, as this seems to give far more flavour than when the powder is simply mixed with boiling water. 10 BREAKFAST AND LUNCH DISHES. Cocoanibs. — For ihis put 4oz. of cocoauibs into a pau witli three quarts of water
Cook this with the app: pantry check, scaling, and the assistant.