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📝 Description
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🥘 Ingredients
Allow 2 teaspoonfuls of the prepared cocoa to 1 breakfast-cup; boiling milk and boiling water. [Illustration: COCOA-BEAN.]
👨🍳 Method
Put the cocoa into a breakfast-cup, pour over it sufficient cold milk to make it into a smooth paste; then add equal quantities of boiling milk and boiling water, and stir all well together. Care must be taken not to allow the milk to get burnt, as it will entirely spoil the flavour of the preparation. The above directions are usually given for making the prepared cocoa. The rock cocoa, or that bought in a solid piece, should be scraped, and made in the same manner, taking care to rub down all the lumps before the boiling liquid is added.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's method for making cocoa this week, and I must say, it was a delightful throwback to simpler times. I found the process surprisingly satisfying: mixing the cocoa into a smooth paste with cold milk before adding the hot liquids prevented any lumps from forming. This was a revelation—no more clumpy cocoa for me! This recipe is perfect for the weeknight cook looking to start their day with a warm, comforting beverage without breaking the bank. The key to success is in the gradual mixing of hot and cold liquids, which ensures a smooth and velvety texture. I'll be whipping this up every morning from now on.
