To Make Cocoa
From The exhibition cookery book, 1900
Most cocoas require boiling in milk, but with Van Houten’s cocoa, this is not necessary.
Presented as published in 1900. 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
179Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein4.1 g
Carbohydrates39 g
Fiber3.1 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium537 mg
Potassium109 mg
Calcium153 mg
Iron16 mg
Magnesium23 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.4 mg
Caffeine1.4 mg
Water192 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 46. The excerpt below is the record exactly as published.
TO MAKE COCOA Put a teaspoonful of Van Houten’s cocoa into the cup, withdraw the spoon, pour on the boiling water, then stir and add the sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.