vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoa
From The Hotel St. Francis cook book, 1919
Serves 2
May also be made with water only, omitting the milk.
Presented as published in 1919. 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
161Calories
9 gProtein
15 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein9.1 g
Carbohydrates15 g
Fiber1.9 g
Sugars12 g
Total Fat8.7 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium529 mg
Calcium309 mg
Iron1 mg
Magnesium61 mg
Phosphorus293 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.1 mcg
Choline44 mg
Caffeine5.1 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 273. The excerpt below is the record exactly as published.
Cocoa. Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute. Add two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.