vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Sauce
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
508Calories
22 gProtein
68 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein22 g
Carbohydrates68 g
Fiber2.9 g
Sugars63 g
Total Fat19 g
Saturated Fat8.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium751 mg
Calcium367 mg
Iron3.3 mg
Magnesium88 mg
Phosphorus515 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline338 mg
Caffeine7.6 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
COCOA SAUCE. Quantity for 6 Persons. 1 pt. milk 3 tbsps. of cocoa % tsp. of vanilla extract % cup of sugar 4 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.