Cocoa Cordial
From The blue ribbon cook book, 1904
Useful in cases of chill or exhaustion.
Presented as published in 1904. 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
145Calories
2 gProtein
27 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein2.3 g
Carbohydrates27 g
Fiber1.9 g
Sugars4.6 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium271 mg
Potassium108 mg
Calcium80 mg
Iron8.3 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.3 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 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline3.3 mg
Caffeine1.7 mg
Water113 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 36. The excerpt below is the record exactly as published.
COCOA CORDIAL. 1 teaspoon cocoa. J cup boiling water. 1 teaspoon sugar. 1J tablespoons port wine
Cook this with the app: pantry check, scaling, and the assistant.