What kind of cocoa is used in this recipe?

The recipe uses cocoa for diabetics (unsweetened diabetic cocoa) - 3 teaspoons for one serving. It belongs to the chapter on care of the sick and food for the sick in Schønberg Erken's "Stor kokebok" from 1914 (p. 671).

Stir the 3 teaspoons of cocoa into 2 parts boiling water and stir well, so it becomes smooth and free of lumps. It takes only a few minutes.

Can the drink be made more nourishing?

Yes, according to the recipe you can add a little stiffly whipped cream and an egg yolk, which makes the cocoa richer and more nourishing - useful for the sick with little appetite.

Cocoa

Sugar-free cocoa: 3 tsp unsweetened cocoa stirred into 2 dl boiling water; stiffly whipped cream and an egg yolk can be added.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 671 (falt i det fri)

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About the dish

Cocoa adapted for diabetics, made with water instead of milk, from the food-for-the-sick chapter.

How to make it

1
Stir the cocoa
Stir the cocoa powder well into the boiling water.
2
Serve
Serve the cocoa hot, preferably with a little stiffly whipped cream and an egg yolk stirred in.

Changes from the original

"Cocoa for diabetics" is interpreted as unsweetened cocoa powder; deciliters retained. Amounts for cream and egg yolk are given as optional.

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Frequently asked questions

What kind of cocoa is used in this recipe?: The recipe uses cocoa for diabetics (unsweetened diabetic cocoa) - 3 teaspoons for one serving. It belongs to the chapter on care of the sick and food for the sick in Schønberg Erken's "Stor kokebok" from 1914 (p. 671).
How do I make it?: Stir the 3 teaspoons of cocoa into 2 parts boiling water and stir well, so it becomes smooth and free of lumps. It takes only a few minutes.
Can the drink be made more nourishing?: Yes, according to the recipe you can add a little stiffly whipped cream and an egg yolk, which makes the cocoa richer and more nourishing - useful for the sick with little appetite.

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