Breakfast Cocoa
From Machias Cook Book, 1899
Recipe attributed to Nellie P. Spaulding.
Presented as published in 1899. 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
597Calories
33 gProtein
48 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein33 g
Carbohydrates48 g
Fiber1.6 g
Sugars47 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1598 mg
Calcium1205 mg
Iron0.8 mg
Magnesium142 mg
Phosphorus1024 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate1.7 mcg
Choline174 mg
Caffeine4.2 mg
Water859 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 28. The excerpt below is the record exactly as published.
BREAKFAST COCOA. To I quart of milk, ooe tablespoonful of Baker's cocoa,
Cook this with the app: pantry check, scaling, and the assistant.