Ingredients
1 no ingredients
Directions
HERSHEY'S Cocoa may be substituted for a variety of chocolate baking
ingredients in recipes. HERSHEY'S Unsweetened Cocoa is naturally low
in fat, very low in sodium and is cholesterol-free. Use the following
guide to substitute HERSHEY'S Cocoa for other chocolate:
Unsweetened Baking Chocolate = 3 level tablespoons HERSHEY'S Cocoa
plus 1 tablespoon shortening (liquid or solid) equals 1 square (1
ounce) chocolate.
Semi-Sweet Chocolate = 6 level tablespoons HERSHEY'S Cocoa plus 7
tablespoons sugar plus 1/4 cup shortening equals 1 cup semi-sweet
chocolate chips or six squares (1 ounce each) semi-sweet baking
chocolate.
Premelted Unsweetened Chocolate = 3 tablespoons HERSHEY'S Cocoa plus 1
tablespoon oil or melted shortening equals 1 envelope (1 ounce).
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
Servings: 1 article
Cocoa Substitution Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
We can track the history of written recipes back into distant history, certainly as far as early Egypt, and quite possibly further than that. Interesting though that is, these, old records were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a very modern way of dining. He also tells us how the ancient chefs made use of many different spices, including many that are still in use today such as bay, fennel and asafoetida. Later on, there are a couple of cookery books which appeared in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that we all know today, but rather recipes for the types of food eaten by the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an eruption in recipe publications, the majority of which still exist in private collections. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Cocoa Substitution recipe.
