Mrs Ewings Creamy Cocoa Recipes

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CREAMY HOT COCOA

It's old fashioned, it's comforting, it makes the kitchen smell wonderful and it's good for the soul.

Provided by JEANIE BEAN

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 7m

Yield 4

Number Of Ingredients 7



Creamy Hot Cocoa image

Steps:

  • Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Nutrition Facts : Calories 310 calories, Carbohydrate 52.8 g, Cholesterol 28.3 mg, Fat 8.7 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 102.1 mg, Sugar 47.7 g

⅓ cup unsweetened cocoa powder
¾ cup white sugar
1 pinch salt
⅓ cup boiling water
3 ½ cups milk
¾ teaspoon vanilla extract
½ cup half-and-half cream

MRS. EWING'S CREAMY COCOA

From "Chocolate and Cocoa Recipes," circa 1908. Several of the cocoa recipes in this book use this method of half milk and half water, thickened with flour. I tested this one, and it is creamy, though definitely different from all-milk cocoa. I found that the flour had a tendency to seize up, so I strain this before serving. You can find this cookbook and a few other antiques on the Project Gutenberg site.

Provided by Kitty Z

Categories     Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6



Mrs. Ewing's Creamy Cocoa image

Steps:

  • Stir together in a saucepan the cocoa, flour, sugar, and salt.
  • Gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
  • Remove from heat, add the boiling milk, and serve. (Strain if necessary.).

Nutrition Facts : Calories 167.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 141, Carbohydrate 27.2, Fiber 2, Sugar 12.7, Protein 5.9

2 tablespoons unsweetened cocoa
2 tablespoons sifted flour
2 tablespoons sugar
1 pinch salt
1 cup boiling water
1 cup boiling milk

CREAMED EGGS

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6



Creamed Eggs image

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

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