Cocoa : its growth and culture, manufacture, and modes of preparation for the table accompanied by easy methods of analysis, whereby its purity may be ascertained / by Charles Hewett.

  • Hewett, Charles.
Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: Cocoa : its growth and culture, manufacture, and modes of preparation for the table accompanied by easy methods of analysis, whereby its purity may be ascertained / by Charles Hewett. Source: Wellcome Collection.

    121/131 (page 85)
    the cocoa be allowed to exceed 212°, the point of boiling, an accident occasionally occurring in tbe process of manu- facture, separates tbe butter from tbe cocoa, which floats on the surface, leaving only a tasteless residuum. In the preparation of soluble cocoa much less time is required. Indeed, it may be prepared for the table by simply pouring boiling water over it. The best plan, however, is to put a dessert spoonful of cocoa in a cup, or if a larger quantity is required, at the same rate into a jug, and having placed a lump of sugar in the middle, pour a little lolling water and milk upon it; rub it up with a spoon into a smooth paste, and then fill up with boiling water. It is much improved by simmering'over the fire for a few moments, and is then ready for table.