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Cocoa Nibs
From The "A1" cookery book, 1901
Serves 4
Make it the day before to allow fat to be skimmed off.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 99. The excerpt below is the record exactly as published.
Cocoa Nibs. — These are more digestible than ordinary cocoa. The only secret in the success of making good cocoa from them is to stew them a great many hours, and make it the day before it is wanted, so that the fat can be skimmed off the cocoa when it is cold. Three ounces of cocoa nibs to a quart of water
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