Cocoatina
From Miss Parloa's kitchen companion, 1887
Serves 4
For a stronger drink, use more cocoatina.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 436. The excerpt below is the record exactly as published.
Cocoatina. Wilbur's cocoatina makes a most delicious drink. It is a good deal like chocolate, but much more delicate, and comparatively free of oil. Put two table-spoonfuls of the cocoatina in a bowl with a table-spoonful of sugar. Add four table-spoonfuls of boiling water. Hub this BEVERAGES. 825 to a smooth paste, and then stir it into a pint and a half of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.