Sufficient: 2 teaspoonfuls of prepared cocoa for 1 breakfast-cup, or 1/4 oz. of the rock cocoa for the same quantity.
Ingredients
2 teaspoonfuls of the prepared cocoa
cold milk
boiling milk
boiling water
Directions
Put the cocoa into a breakfast-cup
Pour over it sufficient cold milk to make it into a smooth paste
Add equal quantities of boiling milk and boiling water
Stir all well together
Care must be taken not to allow the milk to get burnt, as it will entirely spoil the flavour of the preparation. The above directions are usually given for making the prepared cocoa. The rock cocoa, or that bought in a solid piece, should be scraped, and made in the same manner, taking care to rub down all the lumps before the boiling liquid is added. Source: The Book of Household Management by Isabella Beeton (1859)
Claret Cup
