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Breakfast Cocoa
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
238Calories
5 gProtein
54 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories238 kcal
Protein4.9 g
Carbohydrates54 g
Fiber4.5 g
Sugars13 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium538 mg
Potassium227 mg
Calcium159 mg
Iron17 mg
Magnesium45 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate66 mcg
Choline6.9 mg
Caffeine5.1 mg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 120. The excerpt below is the record exactly as published.
Breakfast Cocoa. 2 tablespoons cocoa. 2 cups boiling water. 2 tablespoons sugar. 2 cups scalded milk. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.