Cocoa
From A simple course in home economics for rural schools, 1916
If scum forms on top, beat with Dover egg beater. This process is called 'milling.'
Presented as published in 1916. 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
483Calories
9 gProtein
107 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein9.2 g
Carbohydrates107 g
Fiber8.1 g
Sugars26 g
Total Fat3.7 g
Saturated Fat1.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1077 mg
Potassium381 mg
Calcium314 mg
Iron33 mg
Magnesium76 mg
Phosphorus138 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate131 mcg
Choline13 mg
Caffeine7.6 mg
Water387 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 7. The excerpt below is the record exactly as published.
Cocoa. 1 1/2 T. cocoa. 2 T. sugar, f. g. salt. Mix, add 1/2 C. boiling water to make a paste, then 11/2 C, boiling water. Simple Courses in Home Economics 23 Simmer 10 m., add 2 C. scalded milk, f. d. vanilla
Cook this with the app: pantry check, scaling, and the assistant.