vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoa
From The new century cookery book, 1901
Serves 1
Most Cocoas require boiling in milk; but with Van Houten’s Cocoa this is not necessary.
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
166Calories
4 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein3.8 g
Carbohydrates36 g
Fiber2.9 g
Sugars0.3 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium497 mg
Potassium104 mg
Calcium142 mg
Iron15 mg
Magnesium22 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate60 mcg
Choline5.9 mg
Caffeine1.4 mg
Water178 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 591. The excerpt below is the record exactly as published.
a teaspoonful of Van Houten’s Cocoa into the cup, withdraw the spoon, pour on the boiling water, then stir and add the sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.