Invalid Cocoa
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Serve with beaten egg, or with beaten white only.
Presented as published in 1915. 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
320Calories
10 gProtein
62 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein9.7 g
Carbohydrates62 g
Fiber5.8 g
Sugars19 g
Total Fat6.5 g
Saturated Fat3.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium586 mg
Potassium518 mg
Calcium313 mg
Iron18 mg
Magnesium80 mg
Phosphorus235 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate67 mcg
Choline29 mg
Caffeine8.4 mg
Water300 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 6. The excerpt below is the record exactly as published.
Invalid Cocoa. 1/2 C. milk 1 T. sugar 1 C. boiling water 2 T. prepared cocoa Few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.