The 1918 Fanny Farmer Cookbook

The various preparations of cocoa on the market are made from the ground cocoa nibs,

which, by means of hydraulic pressure, a large amount of fat is expressed, leaving a solid

This in turn is pulverized and mixed with sugar, and frequently a small amount of corn−starch

arrowroot. To some preparations cinnamon or vanilla is added. Broma contains both

from

cake.

arrowroot

and cinnamon.

Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than

preparations. Bitter, sweet, or flavored chocolate is always sold in cakes.

cocoa

The fat obtained from cocoa bean is cocoa butter, which gives cocoa its principal nutrient.

Cocoa and chocolate differ from tea and coffee inasmuch as they contain nutriment as well

stimulant. Theobromine, the active principle, is almost identical with theine and caffeine in its

composition and effects.

Many people who abstain from the use of tea and coffee find cocoa indispensable. Not

it valuable for its own nutriment, but for the large amount of milk added to it. Cocoa may be

only is

well

placed in the dietary of a child after his third year, while chocolate should be avoided as a

beverage, but may be given as a confection. Invalids and those of weak digestion can take

cocoa where chocolate would prove too rich.

Cocoa Shells

cup cocoa shells

cups boiling water

Boil shells and water three hours; as water boils away it will be necessary to add more. Strain,

and serve with milk and sugar. By adding one−third cup cocoa nibs, a much more satisfactory

drink is obtained.

Cracked Cocoa

/2 cup cracked

cocoa

pints boiling

Chapter III − BEVERAGES