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Cracked Cocoa
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
382Calories
10 gProtein
84 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein10 g
Carbohydrates84 g
Fiber9.5 g
Sugars0.7 g
Total Fat4.2 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium4310 mg
Potassium490 mg
Calcium321 mg
Iron34 mg
Magnesium97 mg
Phosphorus171 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate132 mcg
Choline14 mg
Caffeine11 mg
Water385 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 17. The excerpt below is the record exactly as published.
CRACKED COCOA ¥% cup cracked cocoa 3 pints boiling water Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.