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Cocoa from the Nibs
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
425Calories
4 gProtein
11 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein4.3 g
Carbohydrates11 g
Fiber3.2 g
Sugars0.2 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium40 mg
Potassium389 mg
Calcium98 mg
Iron1.7 mg
Magnesium63 mg
Phosphorus145 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline1.2 mg
Caffeine8.4 mg
Water541 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 243. The excerpt below is the record exactly as published.
COCOA FROM THE NIBS. One-half cupful of broken cocoa. Two quarts of water. One pint of cream
Cook this with the app: pantry check, scaling, and the assistant.