Cocoa, made from Trinidad Nibs

Name: Cocoa, made from Trinidad Nibs
Ingredients: 3 heaped-up tablespoonfuls of cocoa nibs; three-quarters of a pint of water

From Wholesome cookery, 1887

Presented as published in 1887. 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

37Calories

3 gProtein

9 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories37 kcal

Protein3.2 g

Carbohydrates9.4 g

Fiber6 g

Sugars0.3 g

Total Fat2.2 g

Saturated Fat1.3 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium14 mg

Potassium250 mg

Calcium31 mg

Iron2.3 mg

Magnesium84 mg

Phosphorus119 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate5.2 mcg

Choline1.9 mg

Caffeine37 mg

Water355 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 83. The excerpt below is the record exactly as published.

Cocoa, made from Trinidad Nibs. Put 3 heaped-up tablespoonfuls of cocoa nibs in three-quarters of a pint of water

Cook this with the app: pantry check, scaling, and the assistant.