Cocoa
From Public school household science, 1905
This is much improved if cooked two or three hours in a double boiler before the milk is added.
Presented as published in 1905. 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
94Calories
4 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein4.4 g
Carbohydrates11 g
Fiber0.6 g
Sugars10 g
Total Fat4.2 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium50 mg
Potassium238 mg
Calcium156 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus139 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline22 mg
Caffeine1.7 mg
Water226 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 11. The excerpt below is the record exactly as published.
cocoa, etc. 3. Stimulating, e.g., wines, beef tea, coffee, tea. 1.— LEMONADE. ^ lemon. I 3 tsps. sugar. § cup ice cold water. | Cut a thin slice off the lemon and squeeze the juice from the rest. Put the juice and sugar in a glass (removing all seeds), add the slice of lemon and the cold water. Stir well immediately before serving. Note. — Lemons are a desirable addition to the diet owing to the mineral matter and acids they contain. Lemonade taken in moder- ation and not too sweet is a cooling and refreshing drink, especially in cases of fever. Sometimes the addition of a little lemon juice to an article of food, such as vegetables, fish, etc., renders them more palatable. 2.— COCOA. 1 to 2 tsps. cocoa. ^ cup water. Pinch of salt. 1 tsp. sugar. ^ cup milk
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Cook this with the app: pantry check, scaling, and the assistant.