Cocoa Syrup

Ingredients

• 1/2 cupful cocoa
• 4 cupfuls boiling water
• 1/2 cupful sugar
• 1 teaspoonful vanilla
• 4 tablespoonfuls flour
• 1/4 teaspoonful salt

Method

1. 1

   Combine the dry ingredients and add the boiling water gradually, stirring all the time.

2. 2

   Cook slowly 10 or 15 minutes.

3. 3

   Then add vanilla and salt.

4. 4

   Cool and keep in a cool place until used.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.

14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is avail- able and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg Mix the cocoa, sugar and salt and add the water. Bring to the boiling point, stirring constantly, and boil 2 minutes. Turn into the scalded milk and beat. Beat an egg to a light froth and add the cocoa gradually, beating constantly. This makes a nutritious beverage for a child or a person who is ill. Chocolate 1% squares chocolate 1% cupfuls boiling water 6 tablespoonfuls sugar 414 cupfuls scalded milk % teaspoonful salt Melt chocolate over hot water. Add sugar and salt. Add the water gradually, stirring constantly, and boil until smooth and glossy. Pour into the milk, reheat and beat with a Dover egg beater just before serving. THE FARM COOK AND EULE BOOK Cocoa Syrup % cupful cocoa 4 cupfuls boiling water % cupful sugar 1 teaspoonful vanilla 4 tablespoonfuls flour

Cook this with the app: pantry check, scaling, and the assistant.