Chocolate and Cocoa
From The school kitchen textbook, 1915
Use twice as much chocolate if a richer drink is desired. For cocoa, use one tablespoon.
Presented as published in 1915. 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
349Calories
9 gProtein
41 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein9.4 g
Carbohydrates41 g
Fiber2 g
Sugars38 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol32 mg
Sodium107 mg
Potassium527 mg
Calcium323 mg
Iron2.3 mg
Magnesium73 mg
Phosphorus305 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Caffeine12 mg
Water451 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Chocolate and Cocoa 1 c. milk scalded. 1 oz. or a square of chocolate. 1 c. hot water. 1 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.