Hot Chocolate or Cocoa
From Foods, their selection and preparation, 1935
Skim milk, whole milk, evaporated milk, or dry-milk powder (made up with water) may be used. Chilled or iced chocolate or cocoa may be made in the same way and chilled before serving.
Presented as published in 1935. 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
39Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.2 g
Carbohydrates10 g
Fiber1.9 g
Sugars6.4 g
Total Fat0.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium164 mg
Calcium8.2 mg
Iron1 mg
Magnesium31 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline0.7 mg
Caffeine5.1 mg
Water30 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 320. The excerpt below is the record exactly as published.
1 measuring cup of hot milk, basic proportions for hot chocolate or cocoa are these: 1 tablespoon cocoa (or J to \ square chocolate), j to 1 tablespoon sugar, a few grains salt, and 2 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.