Homemade
Chocolate Recipes:
Mrs.
Ewing's Creamy Cocoa
Stir together in a
saucepan half a cup of Walter Baker & Co.'s Breakfast Cocoa, half a cup of flour, half
a cup of granulated sugar and half a teaspoonful of salt. Add gradually one quart
of boiling water and let the mixture boil five minutes, stirring it constantly. Remove
from the fire, add a quart of boiling milk, and serve. If desired a spoonful of whipped
cream may be put in each cup before filling with the cocoa.
The proportions given will make delicious, creamy cocoa, sufficient to serve twelve
persons. The flour should be sifted before it is measured.
Recipe Credit: Mrs. Emma P. Ewing, author of "The Art of Cookery."
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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