Cocoa Syrup
From The Memorial Hall cook book, 1919
Mrs. George W. Hellings
Presented as published in 1919. 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
1777Calories
19 gProtein
461 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories1777 kcal
Protein19 g
Carbohydrates461 g
Fiber31 g
Sugars403 g
Total Fat15 g
Saturated Fat8.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1205 mg
Potassium2626 mg
Calcium134 mg
Iron16 mg
Magnesium501 mg
Phosphorus758 mg
Zinc6.7 mg
Copper3.8 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate33 mcg
Choline12 mg
Caffeine81 mg
Water476 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 60. The excerpt below is the record exactly as published.
Cocoa Syrup Dissolve 2 cups of sugar in 2 cups of water and boil 5 minutes. Mix 1 cup of cocoa with hot water to make a paste and add to the boiling water and sugar. Boil slowly 10 minutes and add % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.