Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Iced Cocoa
From The farm cook & rule book, 1923
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Add 4 cupfuls of milk to the Cocoa Syrup.
Method
Either heat the milk and beat in the syrup and chill before adding the ice or combine the cold syrup with the cold milk and beat with an egg beater until the two mixtures are blended.
After filling glasses with iced cocoa, place a tablespoonful of whipped cream or stiffly beaten egg white on top of every glass.
Nutrition per serving
146Calories
8 gProtein
11 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 4. The excerpt below is the record exactly as published.
Iced Cocoa Add 4 cupfuls of milk to the Cocoa Syrup.
Cook this with the app: pantry check, scaling, and the assistant.