Cocoa
From The Mary Frances cook book, 1912
Serve hot.
Presented as published in 1912. 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
384Calories
13 gProtein
65 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein13 g
Carbohydrates65 g
Fiber4.5 g
Sugars25 g
Total Fat9.8 g
Saturated Fat5.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium631 mg
Potassium593 mg
Calcium458 mg
Iron17 mg
Magnesium74 mg
Phosphorus327 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate66 mcg
Choline50 mg
Caffeine5.1 mg
Water407 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 25. The excerpt below is the record exactly as published.
cocoa. "Aren't they too sweet!" she cried delightedly, as she laid the tiny biscuits side by side, but not touch- ing, in the little baking pan. With the rest of the dough, she had made three larger ones. ''One for each of the family," she said, slipping them with the Thimble Biscuits into the oven. "Let me see what's next. Oh, yes, the cocoa. I do declare, it's little Sauce Pan's turn again. No wonder he's puffed up," she thought. "Strange, h^ hasn't said a word. I'm 'most sure I have to use Sauce Pan. Perhaps he doesn't understand. I'll read aloud: No. 18.— Cocoa. For each cup: 1 tablespoon cocoa I cup boiling water 1 tablespoon sugar | cup milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.