Cocoa
From A text-book of cooking, 1915
The cornstarch may be omitted.
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
952Calories
33 gProtein
167 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories952 kcal
Protein33 g
Carbohydrates167 g
Fiber16 g
Sugars136 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol88 mg
Sodium588 mg
Potassium2408 mg
Calcium965 mg
Iron8.1 mg
Magnesium338 mg
Phosphorus1118 mg
Zinc6.4 mg
Copper1.9 mg
Manganese2 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2 mg
Folate17 mcg
Choline136 mg
Caffeine41 mg
Water882 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 43. The excerpt below is the record exactly as published.
cocoa at boiling temperature, especially when combining with liquids. The flavor of the cocoa beverage is improved by much cook- ing. Long cooking of the chocolate beverage causes the fat to separate and float. COCOA J cupful cocoa 3 cupfuls milk 1 teaspoonful cornstarch J cupful sugar 1 cupful water \ teaspoonful salt
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