Iced Cocoa
From Cookery for little girls, 1910
Delicious hot as well.
Presented as published in 1910. 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
694Calories
12 gProtein
37 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein12 g
Carbohydrates37 g
Fiber0.6 g
Sugars25 g
Total Fat56 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol193 mg
Sodium69 mg
Potassium590 mg
Calcium393 mg
Iron0.5 mg
Magnesium52 mg
Phosphorus348 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A479 mcg
Vitamin E1.6 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate7.7 mcg
Choline61 mg
Caffeine1.7 mg
Water372 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 42. The excerpt below is the record exactly as published.
Iced cocoa requires for each person 142 SANDWICHES AND DRINKS half a glass of milk and half a glass of water, heated to the boiling point. Mix in a cup a round teaspoonful of cocoa with one round spoon- ful of sugar, and dissolve with the hot milk. Then put together in the kettle, boil gently sev- eral minutes, and flavor with a drop or two of vanilla before taking from the fire. After cool- ing, place on ice, and when ready to serve, pour in glasses over ice, and cover the top with sweet- ened whipped cream
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