Cocoa Liqueur
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 402. The excerpt below is the record exactly as published.
Cocoa liqueur, and turn the whole into a mould packed in ice. Let it remain for an hour, then turn it out on to a dish, and serve. Cocoa Liqueur. — Put lib. of freshly-washed Cocoa-beans into a mortar, bruise them well, put them into a bottle or jar with lgall. of plain spirit, and add 31b. of sugar. Set the jar in a warm place, and gently rock (not shake) it daily for three weeks, so that all the flavouring will be extracted. Strain and filter the liqueur, mix in loz. of vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.