Cocoa

Ingredients

• One teaspoonful of cocoa
• i measuring cup
• One teaspoonful of sugar

Method

1. 1

   Heat the liquid.

2. 2

   Stir a portion of the liquid cold with the cocoa, add this to the hot liquid, add the sugar, and beat vigorously for a minute before removing from the fire.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 45. The excerpt below is the record exactly as published.

Cocoa shells. Principle. — To extract the flavor from the shells, by boiling in water. Utensil. — A saucepan or coffee boiler. Proportions. — One half cup shells to 1 quart boiling water.> As much as 1 cup of the shells may be used. Method. Wash the shells in a strainer under the faucet. Put the shells in the pot, pour on boiling water,. and simmer gently for J hour. Strain off, and serve with cream, or milk, or evap- orated milk and sugar. « 3. Cocoa. Principle. — To mix the particles smoothly and evenly with the liquid by stirring and by heating. Utensils. — A measuring cup, a saucepan, spoon, and beater. A double boiler, if milk only is used. Ingredients. — Powdered cocoa, sugar, water, or milk, or milk and water. Cocoa made with milk does not agree with some people, in which case it may be made with water only, and served with cream, milk, or evaporated milk. Proportions. — One teaspoonful of cocoa to i measuring cup. More or less as preferred. One teaspoonful of sugar

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