vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Chocolate
From The new practical housekeeping, 1890
Serves 4
Delicious and salutary.
Presented as published in 1890. 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
587Calories
12 gProtein
117 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein12 g
Carbohydrates117 g
Fiber2.9 g
Sugars99 g
Total Fat8.6 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium189 mg
Potassium358 mg
Calcium58 mg
Iron3.7 mg
Magnesium83 mg
Phosphorus295 mg
Zinc1.8 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0.2 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline222 mg
Caffeine6.8 mg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 240. The excerpt below is the record exactly as published.
Apple Chocolate, — Boil a pound grated chocolate and six ounces white sugar in a quart new milk ; beat yolks of six eggs and whites of two, and when the chocolate has come to a boil taSe it from the fire and gradually add the eggs, stirring well all the time. Have ready a deep dish with a good layer of cooked and pulped apples in the bottom, sweetened to taste and seasoned with powdered cinnamon
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