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Mrs. Ewing's Creamy Cocoa

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“From "Chocolate and Cocoa Recipes," circa 1908. Several of the cocoa recipes in this book use this method of half milk and half water, thickened with flour. I tested this one, and it is creamy, though definitely different from all-milk cocoa. I found that the flour had a tendency to seize up, so I strain this before serving. You can find this cookbook and a few other antiques on the Project Gutenberg site.”
READY IN:
7mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together in a saucepan the cocoa, flour, sugar, and salt.
  2. Gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
  3. Remove from heat, add the boiling milk, and serve. (Strain if necessary.).

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