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Cocoa Preparation 1
From The encyclopædia of practical cookery, 1890
Serves 2
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
164Calories
9 gProtein
16 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein9.4 g
Carbohydrates16 g
Fiber2.4 g
Sugars12 g
Total Fat8.9 g
Saturated Fat5.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium101 mg
Potassium571 mg
Calcium316 mg
Iron1.3 mg
Magnesium70 mg
Phosphorus305 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.3 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)0.5 mg
Folate2.6 mcg
Choline44 mg
Caffeine6.3 mg
Water451 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 401. The excerpt below is the record exactly as published.
3 table-spoonfuls of prepared Cocoa with 1 pint of water and 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.