Cocoa
From The Central cook book, 1924
Improved by adding vanilla before serving.
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
1708Calories
39 gProtein
331 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1708 kcal
Protein39 g
Carbohydrates331 g
Fiber14 g
Sugars207 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.5 g
Cholesterol105 mg
Sodium2009 mg
Potassium1832 mg
Calcium1356 mg
Iron51 mg
Magnesium216 mg
Phosphorus1026 mg
Zinc4.8 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0.6 mcg
Vitamin C8.1 mg
Vitamin A229 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)13 mg
Folate232 mcg
Choline297 mg
Caffeine15 mg
Water661 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 63. The excerpt below is the record exactly as published.
Cocoa 3 tablespoons cocoa. 3 tablespoons sugar. 3 cups boiling water. 1 cup condensed milk. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.