Cocoa I
From Principles of food preparation, 1914
Make on the basis of one tablespoonful of cocoa.
Presented as published in 1914. 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
257Calories
9 gProtein
40 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein9.1 g
Carbohydrates40 g
Fiber1.9 g
Sugars37 g
Total Fat8.7 g
Saturated Fat5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium692 mg
Potassium534 mg
Calcium322 mg
Iron1 mg
Magnesium65 mg
Phosphorus293 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.1 mcg
Choline44 mg
Caffeine5.1 mg
Water688 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 85. The excerpt below is the record exactly as published.
Cocoa I Ingredients. Cocoa, sugar, water, salt, and milk. Proportions. Twice as much sugar as cocoa, twice as much water as sugar, one tablespoonful of cocoa to every cup of milk, one-quarter teaspoonful of salt to every cup of milk. When more than a pint of cocoa is to be made, the proportion of water should be diminished, no more being required than will make a paste after a few minutes' boiling. Method. Cook the cocoa, sugar, water, and salt, stirring constantly, until the spoon leaves a track in the mixture. Add the milk, and let the whole boil for a minute. Decrease the temperature, and beat the mix- ture with a Dover beater until a thick froth forms on the top. Make on the basis of one tablespoonful of cocoa. Cocoa II Proceed as before, omitting the salt, and omitting the final beating. Compare the flavor of the two. Cocoa III Proceed by the directions on the can of cocoa. Compare the flavor of the cocoa made by the different methods, and account for the differences. Compare the cost. Decide which method you prefer. It is very much a matter of individual taste. Note. Cream may be substituted for one-half the milk in making cocoa, if it is desired to enrich it. 196 PRINCIPLES OF FOOD PREPARATION Spanish Chocolate I Ingredients. Chocolate, sugar, water, salt, milk, eggs. Proportions. Twice as much sugar as chocolate. As much water as sugar. One cup of milk
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