Phillips’ Cocoa

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 teaspoons cocoa.
  • cold water.
  • ½ cup boiling water.
  • 1 cup scalded milk.


Mix cocoa with a little cold water, add to boiling water, boil one minute, then add scalded milk and beat one minute with Dover egg-beater. The froth formed prevents the scum, which is so unsightly.