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Breakfast Cocoa
From The new Kentucky home cook book, 1884
Serves 1
Walter Baker & Co.
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
138Calories
2 gProtein
19 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein2.1 g
Carbohydrates19 g
Fiber1.4 g
Sugars14 g
Total Fat7.5 g
Saturated Fat4.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Cholesterol3.5 mg
Sodium47 mg
Potassium123 mg
Calcium43 mg
Iron1.7 mg
Magnesium23 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9.3 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6.9 mcg
Choline16 mg
Caffeine4.7 mg
Water13 g
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.
BREAKFAST COCOA. Into a breakfast-cup put a tea-spoonful of the powder, add a table-spoonful of boiling water and mix thoroughly, then 312 The New Kentucky Home Cook Bool: add equal parts of boiling water and boiled milk
Cook this with the app: pantry check, scaling, and the assistant.