Cacao

This recipe hails from Henriette Davidis’ beloved German cookbook, first published in the late 19th century and widely used among both ordinary households and refined kitchens. In this era, cocoa was often recommended as a nutritious and gentle alternative to coffee, especially for those who were ill or forbidden strong stimulants. The recipe captures the spirit of health-conscious, practical German cookery at the fin de siècle, where even simple beverages were tailored to both taste and dietary needs. Davidis’ work was a household staple among German immigrants in America, making this recipe part of both European and American culinary heritage.

Historically, the cook prepared this beverage using a sturdy ceramic or tin mug, a kettle or small pot for boiling water over a wood or coal stove, and a long-handled spoon for stirring. Well-off households might use a porcelain cocoa pot; in humble settings, a simple tin cup or enamelware would suffice. All that was required was a source of boiling water and an eagerness to stir vigorously for a smooth drink.