Cocoa Shells

Ingredients

• 1 cup cocoa shells
• 0 cups boiling water

Method

1. 1

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

2. 2

   Strain and serve same as cocoa, with milk and sugar.

3. 3

   Milk should be hot.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 120. The excerpt below is the record exactly as published.

cocoa shells. The beans are broken and sold as cocoa nibs. The various preparations on the market are made from these ground cocoa nibs, from which, by hydraulic pressure, a large amount of the fat is expressed, leav- ing a solid cake. To this sugar, cornstarch or arrow- root is added, and some cinnamon or vanilla. Broma contains arrowroot and cinnamon. Chocolate is made from the nibs, but contains a much larger amount of fat than the cocoa prepara- tions, and for this reason is harder to digest. It is made into cakes for the market, in bitter, sweet and the flavored. Cocoa butter is made from the fat from the cocoa bean. The cocoa and chocolate are very nourish- ing as well as stimulating. Theobromine is the active principle in the cocoa and chocolate. Cocoa Shells. 1 cup cocoa shells. 0 cups boiling water

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