Hot Cocoa
From The junior cook book, 1920
Refreshing and nourishing.
Presented as published in 1920. 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
224Calories
12 gProtein
18 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein12 g
Carbohydrates18 g
Fiber0.6 g
Sugars18 g
Total Fat12 g
Saturated Fat7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium144 mg
Potassium603 mg
Calcium456 mg
Iron0.3 mg
Magnesium55 mg
Phosphorus385 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0.7 mcg
Choline65 mg
Caffeine1.7 mg
Water440 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 21. The excerpt below is the record exactly as published.
HOT COCOA Put 1 rounded teaspoonful of cocoa, 2 rounded teaspoonsful of sugar and % cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.