Cocoa
Recipe No. 9 from the U.S. Army's WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 9 from the U.S. Army’s WWII cookbook — Beverages. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Cocoa — 2½ pounds (3 No. 56 dippers)
- Sugar, granulated — 4½ pounds (2¼ No. 56 dippers)
- Salt — ¼ ounce (½ mess kit spoon)
- Water, cold — 1 gallon (4 No. 56 dippers)
- Water, hot — 5 gallons (20 No. 56 dippers)
- Milk, evaporated — 24 — 14½ ounce cans
- Vanilla (optional) — ½ ounce (1 mess kit spoon)
Directions
Key ingredients
- Combine cocoa, sugar and salt.
- Add cold water gradually. Heat to boiling point; boil 5 minutes, stirring constantly.
- Add hot water, milk, and vanilla; heat to serving temperature.
- Beat well before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Cocoa — 3¼ oz Sugar, granulated — 5¾ oz Salt — a pinch Water, cold — 1¼ cups Water, hot — 1⅔ qt Milk, evaporated — 2 can(s) (14½ oz) Vanilla (optional) — a pinch
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 9, Beverages. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.