Hot Cocoa or Chocolate
From The Central cook book, 1924
Miss Esterux Crowver.
Presented as published in 1924. 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
50Calories
1 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein0.6 g
Carbohydrates11 g
Fiber0.7 g
Sugars9.7 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0.6 mg
Sodium6.5 mg
Potassium67 mg
Calcium12 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.2 mg
Caffeine1.7 mg
Water118 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 65. The excerpt below is the record exactly as published.
Hot Cocoa or Chocolate One teaspoonful of cocoa, or bar chocolate, same amount. Two teaspoonsful sugar, mix with a very little hot water. Then add one-half cup sweet milk, one-half cup hot water
Cook this with the app: pantry check, scaling, and the assistant.