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Cocoa
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
164Calories
9 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein8.6 g
Carbohydrates15 g
Fiber0.8 g
Sugars12 g
Total Fat8.2 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium127 mg
Potassium425 mg
Calcium312 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate4.7 mcg
Choline44 mg
Caffeine1.7 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 94. The excerpt below is the record exactly as published.
Cocoa Mix one tablespoon cocoa and three tablespoons boiling water. Put into stewpan and bring to a boil, add three cups milk. Beat with dover beater, add one-half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.