Cocoa
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
610Calories
17 gProtein
125 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein17 g
Carbohydrates125 g
Fiber11 g
Sugars39 g
Total Fat9.8 g
Saturated Fat3.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium1149 mg
Potassium687 mg
Calcium353 mg
Iron36 mg
Magnesium127 mg
Phosphorus307 mg
Zinc2.3 mg
Copper0.7 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)8.4 mg
Folate158 mcg
Choline162 mg
Caffeine15 mg
Water423 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 15. The excerpt below is the record exactly as published.
COCOA. To one pint boiling water add three tablespoonfuls cocoa mixed with three tablespoonfuls granulated sugar; boil slowly for ten minutes and add one quart boiling milk, white of one egg and a little dash of vanilla extract, with a speck of salt
Cook this with the app: pantry check, scaling, and the assistant.