Cocoa Shells

Ingredients

• two cups of cocoa shells
• twelve cups of boiling water

Method

1. 1

   Boil cocoa shells and water for three hours, adding more water as it boils away.

2. 2

   Strain and serve with milk and sugar.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 275. The excerpt below is the record exactly as published.

cocoa shells, which have lit- tle nutritive value. The beans are broken and sold as cocoa nibs. The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic 406 STANDARD COOKERY. pressure, a large amount of fat is expressed, leaving a solid cake. This in turn is pulverized and mixed with sugar, and sometimes, with a small amount of corn-starch or arrowroot, with perhaps the addition of cinnamon or vanilla. Broma con- tains both arrowroot and cinnamon. Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient. Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well as stimulant. The active prin- ciple is almost identical with theine and caffeine in its com- position and effects. Many people who abstain from the use of tea and coffee find cocoa indispensable. Not only is it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be well placed in the dietary of a child after his third year, while chocolate should be avoided as a beverage, but may be given as a confection. Invalids and those of weak digestion can take cocoa, where chocolate would prove too rich. For Cocoa Shells. Take two cups of cocoa shells, twelve cups of boiling water

Cook this with the app: pantry check, scaling, and the assistant.