Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six cups of coffee of fair size
- one cup sweet cream
- one pint boiling water
- six tablespoons scraped chocolate
- one quart of rich milk
- a quart of boiling water
- three heaping tablespoons cocoa
- three persons
- four drinks
Directions
Marion Harland.
For six cups of coffee of fair size, one cup sweet cream, whipped light with a little sugar, will be needed ; put into each cup the desired amount of sugar, and about a tablespoon boiling milk ; pour the coffee over
162 THE BUCKEYE COOfe BOOK.
these, and lay upon the surface of the hot liquid a large spoonful of the frothed cream, giving a gentle stir to each cup before sending around. This is known to some as meringued coffee, and is an elegant French preparation of the popular drink.
Take three heaping tablespoons cocoa, mix with a little cold water, add one pint boiling water, boil ten minutes, add another pint of hot water and serve at once. This quantity is sufficient for three persons. Chocolate can be prepared in the same way.
CHOCOLATE.
Take six tablespoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot ; this is enough for six /persons. Cocoa can also be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, and boil for one hour ; when cool, skim- off the oil, and when wanted for use, heat to the boil- ing point, and add the milk. In this way it is as good and much more wholesome.
C. T. Carson, Maple Grove Farm.
Take good grafted fruit, press and strain juice as it comes from the press through a woolen cloth into a barrel ; let stand two or three days if cool, if warm not more than a day; rack once a week for four
DRINKS. 163
weeks, put in bottles and Cork tightly. This will make perfect cider. Do not put anything in it to preserve it, as all so called preservatives are hum- bugs. Lay the bottles away on their sides in saw- dust.