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Cracked Cocoa

Name: Cracked Cocoa
Yield: 3 servings
Ingredients: three tablespoonfuls of prepared cocoa; four tablespoonfuls of sugar; four cups of boiling water; four cups of milk

From Soyer's standard cookery, 1912

Serves 3

This process is known as milling.

Presented as published in 1912. 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

505Calories

17 gProtein

85 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein17 g

Carbohydrates85 g

Fiber5.1 g

Sugars33 g

Total Fat13 g

Saturated Fat6.7 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol39 mg

Sodium841 mg

Potassium708 mg

Calcium608 mg

Iron22 mg

Magnesium83 mg

Phosphorus412 mg

Zinc2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.7 mg

Folate87 mcg

Choline67 mg

Caffeine4.2 mg

Water543 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 275. The excerpt below is the record exactly as published.

Cracked Cocoa. Take three tablespoon fuls of prepared cocoa, four table- spoonfuls of sugar, four cups of boiling water, four cups of milk

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