Chocha
From Table Talk's illustrated cook book, 1906
Often served for luncheons or afternoon receptions.
Presented as published in 1906. 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
1813Calories
11 gProtein
438 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1813 kcal
Protein11 g
Carbohydrates438 g
Fiber11 g
Sugars350 g
Total Fat5.4 g
Saturated Fat1.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium832 mg
Potassium980 mg
Calcium224 mg
Iron24 mg
Magnesium226 mg
Phosphorus438 mg
Zinc2.5 mg
Copper1.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.3 mg
Folate87 mcg
Choline23 mg
Caffeine207 mg
Water779 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.
mix together one cupful of grated chocolate and one cupful of sugar. Add two tablespoonfuls of boiling water and stir at the side of the fire until the chocolate and sugar have entirely dis- solved. Gradually blend with this one cupful of boiling water and three cupfuls scalding hot milk. Turn into a double boiler, cover and cook for ten minutes, then add one pint of clear strong drip coffee
Cook this with the app: pantry check, scaling, and the assistant.