vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoa with Brandy
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
92Calories
1 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein1.4 g
Carbohydrates17 g
Fiber1.7 g
Sugars8.5 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium91 mg
Potassium120 mg
Calcium30 mg
Iron3.3 mg
Magnesium23 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline1.5 mg
Caffeine3.4 mg
Alcohol3.1 g
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 120. The excerpt below is the record exactly as published.
4 tablespoons cocoa. 1 cup boiling water. 1/4 cup sugar, 4 cups scalded milk. Pinch salt. Scald milk in double boiler. ]\Iix salt, cocoa and sugar. Add boiling water slowh^ until a smooth paste is formed. Add all to scalded milk, and whisk with Dover egg-beater until well frothed. Serve with spoonful of whipped cream on each cup. Cocoa with Brandy. Use same proportions as for reception cocoa, and prepare in same way, and before you use the Dover egg-beater, add one-fourth cup of brandy. Chocolate. 2 squares chocolate. 1 cup boiling water. 1/4 cup sugar. 3% cups milk. 2 cups whipped cream. i-. teaspoon vanilla. Pinch salt. Scald milk, melt chocolate in bowl over hot water, add sugar and salt, and gradually the boiling water. When perfectly smooth, cook on stove for a moment and add to the scalded milk, with vanilla. Beat and serve in chocolate cups with whipped cream. Sweetened Chocolate. 2\(, ounces sweetened 4 cups scalded milk
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