Cocoa
From Use and preparation of food, 1919
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 16. The excerpt below is the record exactly as published.
th milk, the formation of a scum on top can be prevented by cooking in a covered vessel or beating vigorously with a Dover beater just before serving. D. The proportions vary with the flavor desired. An average amount is one level teaspoon cocoa or one-fourth ounce square of chocolate to one cup of liquid
Cook this with the app: pantry check, scaling, and the assistant.