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Baker's Cocoa
From The new Kentucky home cook book, 1884
Serves 2
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
168Calories
10 gProtein
17 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein9.7 g
Carbohydrates17 g
Fiber2.9 g
Sugars12 g
Total Fat9.1 g
Saturated Fat5.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium104 mg
Potassium610 mg
Calcium318 mg
Iron1.5 mg
Magnesium78 mg
Phosphorus317 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate3.1 mcg
Choline44 mg
Caffeine7.6 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 158. The excerpt below is the record exactly as published.
BAKER'S COCOA. To one pint of milk and one pint of cold water add three table-spoonfuls of cocoa
Cook this with the app: pantry check, scaling, and the assistant.