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Hot Cocoa
From Boston Cooking-School cook book, 1896
Serves 4
Rich Cocoa: Double the amount of sugar and cocoa. Flavor with vanilla.
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
187Calories
9 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein8.6 g
Carbohydrates21 g
Fiber0.9 g
Sugars18 g
Total Fat8.2 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2555 mg
Potassium433 mg
Calcium317 mg
Iron1.4 mg
Magnesium43 mg
Phosphorus266 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate4.8 mcg
Choline44 mg
Caffeine1.9 mg
Water345 g
Estimated from matched ingredients across 4 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 18. The excerpt below is the record exactly as published.
HOT COCOA 11% tablespoons cocoa ¥4 cup boiling water 2 tablespoons sugar 4 cups milk or 2 cups milk Few grains salt and 2 cups water
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