Cocoa Nibs. (Mrs. Farrer.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Put 2 quarts of cold water to a teacupful of unbruised cocoa nibs.
  2. Simmer it, rather than boil it, in an uncovered saucepan till reduced to 1 quart.
  3. Add 1 pint of cold water.
  4. Boil till reduced to half the quantity.
  5. Add a second pint of cold water.
  6. Boil till reduced to half again.
  7. Add a third pint of cold water.
  8. Simmer a third time till reduced to half.
  9. The lid must never be put on the pan.
  10. The cocoa should take fully 5 to 5 1/2 hours in all, to prevent all bitterness.
  11. If properly made it is of a beautiful claret colour.
Original Text
Cocoa Nibs. (Mrs. Farrer.) Put 2 qts. of cold water to a teacupful of unbruised cocoa nibs; simmer it, rather than boil it, in an uncovered saucepan till reduced to 1 qt.; add 1 pt. of cold water; boil till reduced to half the quantity; then add a second pint of cold water, and boil till reduced to half again; lastly, add a third pint of cold water, and simmer a third time till reduced to half. The lid must never be put on the pan, and the cocoa should take fully 5 to 5½ hours in all, to prevent all bitterness. If properly made it is of a beautiful claret colour.
Notes
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