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Iced Cocoa
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
582Calories
6 gProtein
44 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein6.5 g
Carbohydrates44 g
Fiber3.2 g
Sugars0.3 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.5 g
Cholesterol121 mg
Sodium562 mg
Potassium232 mg
Calcium225 mg
Iron16 mg
Magnesium32 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate65 mcg
Choline6.4 mg
Caffeine1.7 mg
Water260 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 207. The excerpt below is the record exactly as published.
ICED COCOA Boil a heaping teaspoon of cocoa in half a pint of boiling water for five minutes. Sweeten to taste and add after it is cool half a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.