vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Breakfast Cocoa with Egg
From The farm cook & rule book, 1923
Serves 1
This makes a nutritious beverage for a child or a person who is ill.
Presented as published in 1923. 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
126Calories
5 gProtein
19 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories126 kcal
Protein5 g
Carbohydrates19 g
Fiber1.3 g
Sugars12 g
Total Fat4.5 g
Saturated Fat2.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium697 mg
Potassium273 mg
Calcium173 mg
Iron2.5 mg
Magnesium32 mg
Phosphorus151 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate9 mcg
Choline23 mg
Caffeine2.5 mg
Water131 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.
14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is avail- able and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg
Cook this with the app: pantry check, scaling, and the assistant.