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Cocoa
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein0.4 g
Carbohydrates1.3 g
Fiber0.6 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.5 mg
Potassium57 mg
Calcium9.5 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.2 mg
Caffeine1.7 mg
Water236 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 74. The excerpt below is the record exactly as published.
Cocoa. — For one cup, take one teaspoon- ful of cocoa, add either boiling milk or water, or half each ; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.