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Breakfast Cocoa with Condensed Milk
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
808Calories
22 gProtein
154 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein22 g
Carbohydrates154 g
Fiber10 g
Sugars85 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.3 g
Cholesterol53 mg
Sodium10706 mg
Potassium1215 mg
Calcium697 mg
Iron28 mg
Magnesium165 mg
Phosphorus599 mg
Zinc3.2 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C4 mg
Vitamin A115 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.8 mg
Folate120 mcg
Choline150 mg
Caffeine17 mg
Water331 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 115. The excerpt below is the record exactly as published.
2 cups boiling water I teaspoon salt Mix two tablespoons Lowney's Breakfast Cocoa, two tablespoons sugar, one eighth teaspoon salt ; add two cups boiling water gradually ; when smooth, boil five minutes ; add two cups scalded milk, beat with a Dover egg beater until frothy. Breakfast Cocoa with Condensed Milk 4 tablespoons Lowney's Break- 2| cups boiling water fast Cocoa } cup condensed milk few grains salt BEVERAGES 295 Mix four tablespoons Lowney's Breakfast Cocoa with one cap boiling water ; boil two minutes ; add one and one half cups boiling water which has been mixed with one half cup condensed milk
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