Cocoa Syrup
A historical recipe from The New Dr. Price Cookbook, by Royal Baking Powder Company (1921).
A historical recipe
The New Dr. Price Cookbook, by Royal Baking Powder Company (1921). Project Gutenberg eBook #13669.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The New Dr. Price Cookbook, by Royal Baking Powder Company (1921). Digitised by Project Gutenberg, eBook #13669 (https://www.gutenberg.org/ebooks/13669). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
- 1/2 teaspoon salt Stir water
- 2 tablespoons of syrup
Possible health benefits
General information, not medical advice.
-
Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
- 2 cups water 2 cups sugar 1 cup cocoa 1/2 teaspoon salt Stir water and sugar in saucepan until dissolved;
- boil 5 minutes;
- mix cocoa with cold water to make a paste and add to boiling water and sugar;
- boil slowly for 10 minutes;
- add salt.
- When cold put into bottle or glass jar in refrigerator.
- Take 2 tablespoons of syrup for each glass or cup of milk.
- Served with whipped cream either hot or cold this is a nourishing and delicious beverage.
Plating
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