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Reception Cocoa
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
476Calories
19 gProtein
67 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein19 g
Carbohydrates67 g
Fiber3.9 g
Sugars49 g
Total Fat17 g
Saturated Fat9.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium5239 mg
Potassium1001 mg
Calcium670 mg
Iron7.5 mg
Magnesium110 mg
Phosphorus576 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate27 mcg
Choline90 mg
Caffeine7.6 mg
Water502 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 276. The excerpt below is the record exactly as published.
Reception Cocoa. Take three tablespoonfuls of cocoa, one-quarter cup of sugar, a few grains of salt, four cups of milk, three-quarters cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.