My home repairs continue and I’ve decided to stay in a hotel during the installation of flooring. The smell is just too strong for me. There are two hotels in my neighbourhood and they are comparable in price. I decided to stay in the one with a long history in Kitchener/Berlin – The Walper Hotel http://www.walper.com. I’m staying in a room that existed when the 1906 Berlin Cook Book was published. There’s been a hotel in this location for a very long time but this particular building was built in 1893 after the previous hotel burned. Of course, there aren’t any cooking facilities in my room. I walked home only to discover that not only don’t I have a stove but I can’t access any foodstuffs. I was stumped. Kitchener 2012 doesn’t include any downtown stores with fresh produce unlike Berlin 1912.
My solution? I had my supper at the hotel coffee shop and ordered a hot chocolate to go so that I could make Cocoa Shake using my cup of cocoa and ice from the hotel. Not completely authentic but the best I can do today. The surprise is that this recipe is in the Invalid Cooking section of the cook book. There is no contributor listed.
I brought a canning jar from home and added crushed ice from the machine down the hall from my room. Next I added the slowly cooling cocoa, put on the lid and started shaking the jar. I didn’t add egg white. I poured it into a glass in the room and tasted.
My room was hot when I arrived after supper so this beverage was very refreshing. It’s been a long time since I had chocolate milk or a chocolate shake but this reminds me of chocolate milk. Imagine being sick and fevered on a hot summer day in 1906 and having sips of a cold glass of this cocoa shake. It would be so soothing on a sore throat. Lemonade or most of the other summer time drinks would be harsh but this would be “nourishing”, cool and perfect for a summer illness. I recommend this as a change from your usual cold summer beverage … at least once.
Prepare 1 cup cocoa as usual; using rich milk or cream, place in a covered glass jar with cracked ice and shake until foamy, then serve. (The white of an egg may be added.)