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Cocoa
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
147Calories
7 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein6.6 g
Carbohydrates17 g
Fiber1 g
Sugars15 g
Total Fat6.3 g
Saturated Fat3.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium364 mg
Potassium358 mg
Calcium231 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus208 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1 mcg
Choline33 mg
Caffeine2.5 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 152. The excerpt below is the record exactly as published.
COCOA Sliced Tongue To slice a cold boiled tongue, begin at the thick end and cut directly across the grain. Pineapple, Banana, and Nut Salad Cut 2 bananas into slices, add ^ c pineapple cubes and ^ c chopped nuts. Toss together with 2 forks, cover with APEIL MENUS 275 salad dressing (j^ t mustard, ^4 t salt, 13^ t sugar, }i c vinegar, yolks of 3 eggs, p 29), place on lettuce leaves and serve at once. Cocoa Three c milk, i c water, 2 T cocoa, 2 T sugar, i t corn- starch, % t salt, I t vanilla.
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