Cocoa Shells
From The practical cookbook, 1917
Serve with hot milk, cream, and sugar.
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 3. The excerpt below is the record exactly as published.
Cocoa shells, 6^ per lb. 8 c. = 1 lb. d,:...l,CjOO^Ic THE PRACTICAL COOKBOOK Chocolate .... 2 oz. — z c. 2 c. 2 tb. Cocoa — 2 tb. 3 c. I c. 6 tsp. Cracked cocoa. . . — i c. — 6 c, — Cocoa shells ... — I c. — 4 c. — Chocolate. Scald milk. Scrape the chocolate, add sugar and a little of the water, and cook until smooth. Add remainder of water gradually and boil gently for 5 min. Add to the scalded milk and beat with an egg-beater before serving, ^ tsp. vanilla may be added if desired, and the chocolate served with whipped cream. Cocoa. Make as above, mixing cocoa with sugar, then adding slowly all the water. Cracked cocoa. Simmer gently for 2 hr, or longer. Do not throw away the cracked cocoa ; by adding a little fresh each day it may be used for several days. Cocoa shells. Put the cocoa shells into a coffeepot with cold water
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