Cocoa No. 1
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 72. The excerpt below is the record exactly as published.
a teaspoonful of cocoa and a tea- spoonful of granulated sugar into a heated cup, mix well together, add sweet cream to taste, fill the cup with boil- ing water, and serve. Cocoa No. 2. — Put four teaspoonfuls of cocoa into a heated cup, and pour upon it, gradually, stirring mean- while, one cup of boiling water. When perfectly mixed, pour into a chocolate pot, add one cup of boiling water and two cups of hot milk. Beat with a chocolate whip until light and foamy. Serve with whipped cream. Cocoa No. 3. — Prepare like Cocoa No. 2
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