Cocoa Shells
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 17. The excerpt below is the record exactly as published.
cocoa shells, which have little 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 pressure, a large amqunt of fat is expressed, leaving a solid cake. This is pulverized and mixed with sugar, and frequently a small amount of cornstarch or arrowroot. To some preparations, cinnamon or vanilla is added. Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or fla- vored chocolate is sold in cake or in powdered form. COCOA SHELLS 1 cup cocoa shells 6 cups boiling water
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