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Cocoa
From The art of German cooking and baking, 1922
Serves 3
You may omit the yolks of eggs and instead stir a tablespoonful of flour, mixed with water, into the boiling cocoa.
Presented as published in 1922. 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
361Calories
22 gProtein
28 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein22 g
Carbohydrates28 g
Fiber2.6 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol182 mg
Sodium234 mg
Potassium996 mg
Calcium628 mg
Iron1.9 mg
Magnesium103 mg
Phosphorus621 mg
Zinc3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A209 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline186 mg
Caffeine6.8 mg
Water455 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 134. The excerpt below is the record exactly as published.
COCOA. Quantity for 6 Persons. 4 tbsps. of cocoa % tsp. of vanilla 1 Vz qts. of milk Sugar to taste 2 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.