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Reception Cocoa
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
106Calories
2 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein2.1 g
Carbohydrates26 g
Fiber2.6 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium136 mg
Potassium180 mg
Calcium45 mg
Iron5 mg
Magnesium35 mg
Phosphorus56 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline2.3 mg
Caffeine5.1 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 120. The excerpt below is the record exactly as published.
Reception Cocoa. 4 tablespoons cocoa. 1 cup boiling water. 1/4 cup sugar, 4 cups scalded milk. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.