Cocoa Froth

Ingredients

• 11 tablespoons granulated gelatine
• 1 cup Lowney's Cocoa
• 1 cup sugar
• ^ cup cold water
• 1 cup boiling water
• 4 egg whites
• 1 teaspoon salt
• grated rind and juice of 1 lemon

Method

1. 1

   Soak gelatine in cold water, add boiling water.

2. 2

   Mix cocoa, sugar, lemon juice, and rind; add gelatine mixture.

3. 3

   Strain into a cold bowl.

4. 4

   When thick, beat until frothy, then add beaten egg whites and beat until it stands alone.

5. 5

   Drop spoonfuls on serving dish and garnish with vanilla custard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.

tablespoons granulated gelatine \ inch stick cinnamon 1 cup cold water 1 teaspoon vanilla 2 egg yolks 1 cup heavy cream 2 egg whites ^ teaspoon salt Mix cocoa, sugar, yolks of eggs ; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add gelatine which has been soaked in cold water, and stir until dissolved. Add salt, vanilla, and whites of eggs beaten until stiff ; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream. Cocoa Almond Cream Use recipe for Cocoa Cream and add one cup blanched, chopped, and browned almonds just before molding. Cocoa Tutti-frutti Cream Use recipe for Cocoa Cream. Add one half cup maca- roons which have been dried in the oven and pounded, and one cup candied cherries cut in small pieces ; or one half dozen marshmallows and one half dozen raisins, and one tablespoon each of citron and candied cherries, chopped fine, may be added just before molding. DESSERTS 195 Chestnuts with Chocolate Cream 1 cup mashed chestnuts 1 cup heavy cream 4 tablespoons powdered 3 tablespoons powdered sugar sugar 1 teaspoon vanilla or 1 teaspoon salt 2 tablespoons maraschino 4 tablespoons cream 4 tablespoons Lowney's Premium 3 tablespoons sherry vdne Chocolate, melted Chestnut Mixture Boil one quart French chestnuts ; remove shells, press through potato ricer ; add sugar, salt, cream and flavoring. Fill individual molds with this mixture. Chill. Remove from molds and serve around the chocolate cream mixture. Chocolate Cream Mixture Beat the one cup heavy cream in above recipe ; add powdered sugar, chocolate and flavoring. Arrange in the shape of a pyramid; garnish with candied cherries and angelica, cut in small pieces. Cocoanut Molds with Chocolate Sauce 2 cups milk 3 tablespoons cold milk I cup powdered sugar ^ teaspoon salt 3 tablespoons cornstarch mixed | cup shredded cocoanut with 3 egg whites Mix cornstarch with three tablespoons cold milk; add salt, sugar and two cups milk. Cook in double boiler twenty minutes, stirring constantly. Add cocoanut and cut and fold in the whites of eggs, beaten until stiff. Turn into molds, chill, and serve with chocolate sauce. Chocolate Sauce 1 cup milk 1 teaspoon butter 2 egg yolks 2 ounces Lowney's Premium I cup sugar Chocolate or \ teaspoon salt ^ cup Lowney's Cocoa Cook all ingredients in double boiler, stirring constantly until the spoon is coated. Serve hot or cold. 196 lowney's cook book Chocolate Raspberry Meringue 3 egg whites 2 squares Lowney's Premium 1 cup powdered sugar Chocolate, melted 4 tablespoons raspberry jam 1 tablespoon lemon juice Beat the whites of eggs until stiff, using fork or flat beater ; add remaining ingredients very slowly, and beat constantly. Serve with beaten cream, flavored with wine or vanilla. The above mixture may be taken up in spoonfuls and poached in hot water, or may be used for eclairs, cream puffs, or cream pie, or served plain in frappe glasses. Chocolate Junket 1 ounce Lowney's Premium 1 quart milk Chocolate 1 tablespoon wine or brandy 3 tablespoons boiling water I cup powdered sugar I junket tablet Melt chocolate; add boiling water. Crush junket tablet ; dissolve in one tablespoon cold water. Scald milk ; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate ; pour into serving cups ; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream. Cocoa Froth I I tablespoons granulated I cup Lowney's Cocoa gelatine 1 cup sugar ^ cup cold water grated rind and juice of 1 lemon I cup boiling water 4 egg whites

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