antique tin from cologne, germany featuring a recipe for hot cocoa

the directions read:
dissolve one half pound stollwercks cocoa extract in one pint of hot water, add that solution to five pounds of granulate sugar and one half gallon water and bring to a boil flavor with a little vanilla extract. the above will make one gallon of the most delicious chocolate syrup. or, use 1/2 lb of the extract with one gallon of syrup, and mix when the syrup is hot.

(the version we made, shown here- is a hell of a lot easier. 2%, cinnamon, cocoa, homemade whipped cream, and Baileys of course)