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Chocolate
From The art of German cooking and baking, 1922
Serves 4
You may stir in 2 yolks of eggs. Plain chocolate is made by using more water and mixing 1 tablespoonful of flour with water and adding this to the chocolate while cooking.
Presented as published in 1922. 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
529Calories
15 gProtein
52 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein15 g
Carbohydrates52 g
Fiber4 g
Sugars45 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol48 mg
Sodium153 mg
Potassium866 mg
Calcium482 mg
Iron4.5 mg
Magnesium127 mg
Phosphorus486 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.5 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline65 mg
Caffeine24 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 133. The excerpt below is the record exactly as published.
CHOCOLATE. Quantity for 6 Persons. % lb. of chocolate Sugar to taste % cup of water 1 % qts. of milk
Cook this with the app: pantry check, scaling, and the assistant.