vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Eggnog
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
48Calories
6 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein5.7 g
Carbohydrates6.4 g
Fiber0.5 g
Sugars4.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9700 mg
Potassium47 mg
Calcium8 mg
Iron0.4 mg
Magnesium8.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine1.4 mg
Water43 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 18. The excerpt below is the record exactly as published.
COCOA EGGNOG 1 egg white 1 teaspoon breakfast cocoa 1 teaspoon sugar Few grains salt 34 cup cold milk
Cook this with the app: pantry check, scaling, and the assistant.