vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate
From Superior cook book, 1905
Serves 1
Recipe by Edith M. Wright.
Presented as published in 1905. 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
694Calories
17 gProtein
116 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein17 g
Carbohydrates116 g
Fiber2.7 g
Sugars105 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol215 mg
Sodium197 mg
Potassium653 mg
Calcium350 mg
Iron2.9 mg
Magnesium117 mg
Phosphorus469 mg
Zinc2.3 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate27 mcg
Choline194 mg
Caffeine13 mg
Water263 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 122. The excerpt below is the record exactly as published.
Chocolate. Two squares bitter chocolate, 3 tablespoons sugar, 2 tablespoons cold water, 1 164 SUPERIOR COOK BOOK saltspoon vanilla, 2 cups ercain or milk. ^lix sugar, water and chocolate and cook to a smooth, shiny paste; turn on the milk or cream and Just bring to boiling point. Add whipped cream. K wanted very thick, add 1 teaspoon of cornstarch and cook with paste.- Never boil milk in chocolate. Edith 'M. Wkigkt. Chocolate. One square i?weet chocolate to 1 cup milk. Scrape into the cold milk and let it come to boiling point slowly. Add 1 well-beaten Qgg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.