Cocoa, Broma, and Shells
From The easiest way in housekeeping and cooking, 1881
The directions found on packages of these articles are always reliable.
Presented as published in 1881. 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
1402Calories
35 gProtein
257 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1402 kcal
Protein35 g
Carbohydrates257 g
Fiber5.8 g
Sugars248 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium405 mg
Potassium1966 mg
Calcium1251 mg
Iron3.1 mg
Magnesium219 mg
Phosphorus1127 mg
Zinc5.4 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.5 mg
Folate6.2 mcg
Choline176 mg
Caffeine15 mg
Water1805 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 98. The excerpt below is the record exactly as published.
Cocoa, Broma. and Shells. The directions found on packages of these articles are always reliable. The cocoa or broma should be mixed smoothly with a little boiling water, and added to that in the saucepan ; one quart of either requiring a pint each of milk and water, about three tablespoonfuls of cocoa, and a small cup of sugar. A pinch of salt is alwaj^s a great improvement. Boil for half an hour. Shells are merely the husk of the eacoa-nut ; and a cupful to a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.