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Cocoa
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
It is more digestible if allowed to cool and the globules of fat removed, then reheated.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.
Cocoa and Chocolate. Cocoa is the fruit of a small tree which grows in Mexico, Central America, and the West Indies. The fruit is shaped The Boston Cook Book, 117 like a large, thick cucumber, and contains from six to thirt}^ beans. The beans are roasted, like coffee. The husks or shells are taken off, and used in that form as cocoa shells. The}' need longer boiling, and are preferred by many persons with weak digestion. They are some- times ground with the bean, making an inferior article of cocoa. Starch is also used to adulterate cocoa. The best cocoa is made from the whole bean after the husk is re- moved. Cocoa nibs are the beans broken instead of ground. Chocolate is the finely ground powder from the kernels mixed to a stiff paste with sugar, and sometimes flavored with vanilla. It is the most nutritious and convenient form of cocoa ; a small cake of it will satisfy hunger. It is a very good lunch for travellers. If the oily scum which forms on the surface after boiling be removed, it is less indigestible. Chocolate does not produce the injurious effects which render tea and coffee objectionable, and is far better for children and working-people. Cocoa. Put half a cup of broken cocoa into a pot with two quarts of water. Boil gently two hours, until reduced to one quart
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