1869 Cooling Cups and Dainty drinks by William Terrington

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Cocoa and Chocolate.

ground Moclia coffee, 1 lib. pulverized sugar-candy, 4 oz. bruised cinnamon, 2 drachms grated nutmeg, 2 oz. sweet almonds (blanched and bruised), ^ gallon pure rectified spirit ; put these ingredients in a jar, and tie it over the mouth with a bladder ; boil in a water bath for 12 hours, and keep it in a warm place for two days ; filter clear ; it will be fit for use in one month. Coffee Granato. — Quart of Mocha coffee, strong and bright ; 1 pint of clear syrup ; put in a freez- ing pot half freeze, and serve. Liqueur de Cafe. — To an infusion of good ffesh-ground coffee, add 1 quart of water ; strain clear to 2 pints strong syrup ; add 2 pints rectified

spirit.

—

1 pint clear, strong-made coffee

Coffee Syrup.

to 1 pint of syrup ;

clarify.

Coffee — One pint clear-made coffee, flavoured with vanilla, £ pint of Cognac, £ pint of syrup. Vanilla.

COCOA AND CHOCOLATE. Cocoa and Chocolate are prepared from the roasted seeds of the Theobroma Cacoa. This tree is a native of Mexico, and has been introduced into the