Cocoa
From A handbook of home economics, 1912
(A larger proportion of milk may be used.)
Presented as published in 1912. 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
524Calories
10 gProtein
121 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein9.8 g
Carbohydrates121 g
Fiber9.1 g
Sugars38 g
Total Fat4.1 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1077 mg
Potassium455 mg
Calcium318 mg
Iron34 mg
Magnesium90 mg
Phosphorus161 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate132 mcg
Choline14 mg
Caffeine10 mg
Water385 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 2. The excerpt below is the record exactly as published.
COCOA Chocolate lJ/£ to 2 squares of Baker's chocolate. 4 tbsp. sugar. 1 c. boiling water. <^c. scalded milk. Spk. salt. 1. Melt the chocolate over hot water, add sugar and salt, and pour the boiling water over the mixture, stirring constantly. 2. Place directly over the fire and cook 5 m. 3. Add to the hot milk. 4. Beat 1 m. with Dover egg-beater and serve. For special occasions 1 tsp. vanilla may be added, and whipped cream may be served with the chocolate. 12 A HANDBOOK OF HOME ECONOMICS Cocoa 2 tbsp. cocoa. 2 c. boiling water. 3 tbsp. sugar. 2 c. scalded milk. 1 spk. salt
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