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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 150
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Cocoa. To 2 oz of cocoa allow 1 qt water - boil slowly for about 1 hour. Cocoa shells boiled in this manner are excellent but not so rich as the ground cocoa Barley Water. Wash 2 oz Barley - Boil with 1 qt water & a few raisins until the liquid is about half diminished. Sweeten it & drink it hot. A little lemon peel or some liquorice put in instead of raisins may please some tastes. Beef Tea. Beat 1 Lb fresh Beef - put into a Pot cover with water - boil 1 hour skimming well. The fat should be cut off the Beef. Bones improve the quality of the soup. - Add a little toast cut in slips.
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Cocoa. To 2 oz of cocoa allow 1 qt water - boil slowly for about 1 hour. Cocoa shells boiled in this manner are excellent but not so rich as the ground cocoa Barley Water. Wash 2 oz Barley - Boil with 1 qt water & a few raisins until the liquid is about half diminished. Sweeten it & drink it hot. A little lemon peel or some liquorice put in instead of raisins may please some tastes. Beef Tea. Beat 1 Lb fresh Beef - put into a Pot cover with water - boil 1 hour skimming well. The fat should be cut off the Beef. Bones improve the quality of the soup. - Add a little toast cut in slips.
Szathmary Culinary Manuscripts and Cookbooks
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