Breakfast Cocoa

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 ½ tablespoons prepared cocoa.
  • 2 tablespoons sugar.
  • 2 cups boiling water.
  • 2 cups milk.
  • Few grains salt.


    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.