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Cocoa, Iced
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
512Calories
10 gProtein
120 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein10 g
Carbohydrates120 g
Fiber17 g
Sugars88 g
Total Fat7.7 g
Saturated Fat4.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium28 mg
Potassium1460 mg
Calcium80 mg
Iron8.9 mg
Magnesium277 mg
Phosphorus414 mg
Zinc3.6 mg
Copper2.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline6.5 mg
Caffeine44 mg
Water485 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 23. The excerpt below is the record exactly as published.
Cocoa, Iced BEVERAGES Coffee Cocoa, Iced. — Put in a saucepan six ounces of sugar and one-quarter of a pound of pulverized cocoa, and one quart of water. Boil the mixt- ure until it is like a thick syrup; then remove from the fire and stir occasionally until it is cool, when three table-spoonfuls of vanilla ex- tra
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