American
Breakfast Cocoa
A historical drink recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1½ tablespoons Prepared Cocoa
- 2 tablespoons Sugar
- 2 cups Boiling Water
- 2 cups Milk
- Few grains Salt
Make it
Method
- 1
Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat two minutes, using Dover egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling .
Source & rights
Where this recipe comes from
Breakfast Cocoa, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.