Images from “Famous Recipes for Baker’s Chocolate and Breakfast Cocoa,”
copyright 1928, Walter Baker & Co., Inc.
Had I been born a century earlier, I think the odds are high I’d have been a home economist rather than an engineer. My aunt, who had a chocolate party for her retirement and is the only other member of the family who really understands my love of chocolate, shared with me this tiny booklet, written by several home economists of the 1920s. I enjoyed the simplicity and inventiveness of the recipes and was surprised by the lavish colorful illustrations in a small pamphlet of that vintage. Did you know that cocoa nibs were available 90 years ago?
Everyone knows hot chocolate, but I have to say that when I saw the simple instructions for Iced Cocoa, all I could think was, “Why didn’t I think of that?” A quick search found plenty of recipes, and, of course, it’s similar to but less rich than modern chocolate milk, but I like this version for its simplicity. The ingredients are as written in the 1928 booklet, but instructions have been edited for brevity.
Hot or Iced Cocoa
4 T cocoa
2-4 T sugar
few grains salt
1 c cold water
3 c milk
Add cocoa and water to saucepan and stir while heating until smooth. Boil about 2 minutes, then add other ingredients. Heat until foamy, then beat well and serve. Vanilla or cinnamon may be added prior to serving.
For iced cocoa, prepare hot cocoa in advance and chill, then serve over cracked ice in tall gasses, garnished with whipped cream if desired.
There’s also a cocoa syrup recipe that can be used in a variety of ways for summer beverages. I haven’t tried this yet, but think the quantity of sugar is probably at least double the necessary amount since the ratio of sugar to cocoa is 4 times the above recipe.
Baker’s Breakfast Cocoa Syrup
1/2 c cocoa
1 c cold water
1/8 t salt
2 c sugar
2 tsp vanilla
Cook cocoa and water together, stirring until smooth. When the mixture begins to boil, stir in sugar and salt and stir until dissolved. Boil 3 minutes and add vanilla. Refrigerate.
Chocolate Float: To 1.5 T cocoa syrup, add 6 oz carbonated water and stir well. Add cracked ice and top with whipped cream.
Frosted Chocolate: To 1.5 T cocoa syrup, add 4 oz milk and 1/4 c ice cream. Add carbonated water.
Chocolate Milk Shake: Add to a glass jar 1.5 T cocoa syrup, 8 oz milk, and cracked ice. Shake well. (Very different from our modern definition of milkshake, but now the name makes sense!)
No variation was provided for mocha, but the rule seems to be 1.5T syrup to 8oz liquid. Recipes from “Famous Recipes for Baker’s Chocolate and Breakfast Cocoa,” copyright 1928, Walter Baker & Co., Inc.
Shared with Weekend Cooking.