What shall we have for breakfast?, or, Everybody's breakfast book / by Agnes C. Maitland.

  • Agnes Catherine Maitland
Date:
1912
Catalogue details

Licence: In copyright

Credit: What shall we have for breakfast?, or, Everybody's breakfast book / by Agnes C. Maitland. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    14/116 page 12
    s- 'Co /ifoaTie Gfoocolate ant) Cocoa. Ingredients. 2 oz. chocolate. i pint of milk. Take 2 oz. of any good plain chocolate, English or foreign. Place it in an enamelled pan with about two tablespoonfuls of water. Set it by the fire, and let it dissolve slowly. When the chocolate is all dissolved, add to it a pint of cold milk; bring it gradually to the boil, and it is ready for use. Chocolate is much improved by frothing; but to do this properly, a French or Italian chocolatiere is re- quired, with a whisk passed through the lid so that the chocolate can be whisked while coming to the boil. If cocoa is required for breakfast, the maker’s direc- tions, provided with the packets, may usually be fol- lowed, or it may be made as above. It must be remembered that all cocoa requires at least one minute’s boiling—no mere pouring on of boiling milk or water will suffice to cook it thoroughly.
    digitised image 1
    digitised image 2
    digitised image 3