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Cocoa
From Lessons in cooking through preparation of meals, 1912
Serves 2
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
375Calories
15 gProtein
54 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein15 g
Carbohydrates54 g
Fiber3.3 g
Sugars30 g
Total Fat13 g
Saturated Fat7.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol44 mg
Sodium555 mg
Potassium744 mg
Calcium533 mg
Iron9 mg
Magnesium82 mg
Phosphorus433 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline69 mg
Caffeine5.1 mg
Water418 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.
COCOA Creamed Sweetbreads Add parboiled sweetbreads broken into small pieces to 2 c Medium White Sauce (4 T butter, 4 T flour, 2 c milk), reheat, and serve on toast. Cocoa One-eighth t salt, 3 c milk, i c boiling water, 2 T cocoa, 2 T sugar, 1 t cornstarch
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