Cocoa
From Cookery book and general axioms for plain cookery, 1890
All cocoa is smoother and pleasanter to drink if boiled in a saucepan after the boiling water is poured on.
Presented as published in 1890. 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
180Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein4.1 g
Carbohydrates39 g
Fiber3.2 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium118 mg
Calcium154 mg
Iron16 mg
Magnesium25 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline6.4 mg
Caffeine1.7 mg
Water192 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 23. The excerpt below is the record exactly as published.
COCOA. Ingredients : — Cocoa. Boiling water. Milk and sugar (if liked)
Cook this with the app: pantry check, scaling, and the assistant.