The 1901 Cookbook Archive
No. 3496 — Cocoa
English historical translation of Molokhovets recipe No. 3496 from the 1901 Russian cookbook, retaining original methods and measures.
For each cup take 1 full teaspoon cocoa and 2 full teaspoons fine sugar.
Pour boiling water up to halfway, stir and top up with unheated milk.
Alternatively, bring the cocoa to a boil with the milk.
Historical editorial note: The original specifies raw milk; pasteurised milk is the safer contemporary option.
Original source: Read Russian recipe No. 3496. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.