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
98Calories
2 gProtein
21 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.1 g
Carbohydrates21 g
Fiber1.3 g
Sugars19 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium18 mg
Potassium171 mg
Calcium56 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.7 mg
Caffeine3.4 mg
Water75 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 54. The excerpt below is the record exactly as published.
COCOA. 2 tsp. cocoa. 1-6 c. water. 4 tsp. sugar. 1-6 c. milk
Cook this with the app: pantry check, scaling, and the assistant.