Cocoa

Ingredients

• two tablespoonfuls of the powder
• two tablespoonfuls of sugar
• one-half pint of boiling water
• one and one-half pints of milk
• a gill of cream

Method

1. 1

   Put the milk on the stove in the double boiler.

2. 2

   Put the cocoa and sugar in the boiler and gradually pour the hot water upon it, stirring all the time.

3. 3

   Place the saucepan on the fire and stir until the contents boil.

4. 4

   Let this mixture boil for five minutes; then add the boiling milk and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 242. The excerpt below is the record exactly as published.

COCOA AND BEVERAGES. are very astringent in their raw state, but they lose this quality when roasted. Delicate children are benefitted by this method of preparing acorns. They are always gathered in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven. They are then roasted like ordinary coffee, until they become a cinnamon-brown. After roasting, the acorns are ground or pounded in a mortar, to prevent their becoming tough; a very little butter is added and the coffee is then placed in air-tight bottles. Prepare in the same way as ordinary coffee. Julia Davis. CHOCOLATE AS A HELTHFUL DRINK. It is evident that the coming American is going to be less of a tea and coffee drinker and more of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health and of the food value of a beverage which nourishes the body, while it stimulates the brain. There are to-day many manufacturers of chocolate and cocoa. I am often asked which kind is the best. This is a hard question to answer, for all claim superior merit. For the benefit of my readers I copy below a paragraph which appeared in "The Medical World," in 1896. The source of the article led me to think that The Walter Baker & Co.'s chocolate and cocoa was pure, and ever since I have used it for both cooking and drinking purposes, and have found it to be excellent: "Tea and coffee are stimulants; chocolate is a food, a delicious and nutritious food. Messrs. Walter Baker & Co., of Dorchester, Mass., have manufactured these preparations for over a hundred years; and prominent among their numerous claims of merit is that of absolute purity. The admixture of alkalies is prominent in Germany, but the above-mentioned American firm use no alkalies or other chemicals or dyes in their processes." All chocolate and cocoa recipes contained herein, signed by Miss Parloa, have been tried by the above firm and pronounced perfect. I use them with their permission. PLAIN CHOCOLATE. For six people, use one quart of milk, two ounces of chocolate, one tablespoonful of corn-starch, three tablespoonfuls of sugar and two table- spoonfuls of hot water. Mix the corn-starch with one gill of the milk. Put the remainder of the milk on to heat in the double boiler. When the milk comes to the boiling point stir in the corn-starch and cook for ten COFFEE, TEA, COCOA AND BEVERAGES. 343 minutes. Have the chocolate cut in fine bits and put it in a small iron or granite-ware pan; add the sugar and water and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture with a whisk until it is frothy. Or the chocolate may be poured back and forth from the boiler to a pitcher, hold- ing high the vessel from which you pour. This will give a thick froth. Serve at once. If you prefer not to have the chocolate thick omit the corn-starch. Maria Parloa. CHOCOLATE MADE WITH CONDENSED MILK. Follow the rule for plain chocolate, substituting water for the milk, and adding three tablespoonfuls of condensed milk when the chocolate is added. Miss Parloa. CHOCOLATE, VIENNA STYLE. Use four ounces of vanilla chocolate, one quart of milk, three table- spoonfuls of hot water and one tablespoonful of sugar. Cut the chocolate in fine bits. Put the milk on the stove in the double boiler and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or graniteware pan and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate. The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. Maria Parloa. coceA. Breakfast cocoa is powdered so fine that it can be dissolved by pour- ing boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cupful of boiling water and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled. For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, one-half pint of boiling water and one and one-half pints of milk. Put the milk on the stove in the double boiler. Put the cocoa and sugar in the boiler and gradually pour the hot water upon it, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream

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