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Cocoa (Cacao)
From The Swedish, French, American cook book, 1918
Serves 5
Presented as published in 1918. 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
Sodium97 mg
Potassium530 mg
Calcium310 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
Water309 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 617. The excerpt below is the record exactly as published.
Cocoa (Cacao) Two cups water, five cups milk, five tablespoons cocoa
Cook this with the app: pantry check, scaling, and the assistant.