Cocoa

Name: Cocoa
Ingredients: 2 to 3 tb. cocoa; 2 tb. sugar; f.g. salt; 2 c. water; 2 c. milk; y2 T. vanilla

From Canadian cook book, 1924

Presented as published in 1924. 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

438Calories

18 gProtein

56 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein18 g

Carbohydrates56 g

Fiber3.9 g

Sugars50 g

Total Fat17 g

Saturated Fat10 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium203 mg

Potassium1073 mg

Calcium629 mg

Iron2 mg

Magnesium126 mg

Phosphorus587 mg

Zinc2.9 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate4.2 mcg

Choline88 mg

Caffeine10 mg

Water906 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 87. The excerpt below is the record exactly as published.

COCOA. 2 to 3 tb. cocoa. 2 tb. sugar, f.g. salt. 2 c. water. 2 c. milk. y2 T. vanilla

Cook this with the app: pantry check, scaling, and the assistant.