Cocoa
From Canadian cook book, 1924
Cocoa paste may be kept in refrigerator several days. Water may be reduced and more milk used for richer cocoa.
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
4869Calories
82 gProtein
1266 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories4869 kcal
Protein82 g
Carbohydrates1266 g
Fiber135 g
Sugars1011 g
Total Fat63 g
Saturated Fat35 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium14114 mg
Potassium11408 mg
Calcium536 mg
Iron71 mg
Magnesium2167 mg
Phosphorus3302 mg
Zinc29 mg
Copper17 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)11 mg
Folate145 mcg
Choline52 mg
Caffeine354 mg
Water485 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 92. The excerpt below is the record exactly as published.
COCOA (to serve lOo). 33^ c. cocoa. (1 lb.) 5 c. sugar. 2 T. salt. 2 c. cold water. 6 qts. boiling water. 13 qts. hot milk.
Cook this with the app: pantry check, scaling, and the assistant.