Iced Cocoa
From The "Queen" cookery books: Ices, 1902
For cups, it is better if the mixing jug or bowl is first imbedded in a large basin filled with ice and salt.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 63. The excerpt below is the record exactly as published.
Iced Cocoa. — Stir four good tablespoonfuls of really first-rate cocoa (such as Cadbury’s, Van Houten’s, Rowntree’s, &c.) till smooth, -with a gill of cold milk, then pour to it a quart of boiling milk, let it just boil up again, then allow it to cool, and freeze. A full teaspoonful of sweetened, whipped, or thick and frozen cream
Cook this with the app: pantry check, scaling, and the assistant.