Cocoa
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
495Calories
21 gProtein
75 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein21 g
Carbohydrates75 g
Fiber7.8 g
Sugars62 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium205 mg
Potassium1390 mg
Calcium643 mg
Iron4.1 mg
Magnesium187 mg
Phosphorus682 mg
Zinc3.7 mg
Copper1 mg
Manganese1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate8.3 mcg
Choline90 mg
Caffeine20 mg
Water903 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 1. The excerpt below is the record exactly as published.
COCOA. 4 tbsp. cocoa. Few grains salt. 3 tbsp. sugar. 2c. water. 2c. milk
Cook this with the app: pantry check, scaling, and the assistant.