Checolate

Name: Checolate
Ingredients: 3 cups water; 3 cups milk; 6 tablespoons Baker’s chocolate; 6 tablespoons sugar; 1 teaspoon cornstarch

From The Raleigh cook book, 1907

This will fill eight teacups.

Presented as published in 1907. 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

1054Calories

31 gProtein

126 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1054 kcal

Protein31 g

Carbohydrates126 g

Fiber8.1 g

Sugars111 g

Total Fat49 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol89 mg

Sodium312 mg

Potassium1510 mg

Calcium971 mg

Iron8.5 mg

Magnesium254 mg

Phosphorus934 mg

Zinc7.8 mg

Copper1.7 mg

Manganese2 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.6 mg

Vitamin K4.7 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.4 mg

Folate14 mcg

Choline152 mg

Caffeine39 mg

Water1354 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 41. The excerpt below is the record exactly as published.

Checolate.—3 cups water; 3 cups milk; 6 tablespoons Baker’s chocolate; 6 tablespoons sugar, or more; 1 teaspoon cornstarch

Cook this with the app: pantry check, scaling, and the assistant.