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Chocolate
From Kirmess cook book, 1907
Serves 1
Add a little brandy for special occasions.
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
324Calories
7 gProtein
14 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein7.2 g
Carbohydrates14 g
Fiber8.3 g
Sugars0.6 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol1 mg
Sodium12 mg
Potassium417 mg
Calcium51 mg
Iron8.7 mg
Magnesium164 mg
Phosphorus200 mg
Zinc4.8 mg
Copper1.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline23 mg
Caffeine40 mg
Water11 g
As published
This recipe was extracted from Kirmess cook book (1907), page 195. The excerpt below is the record exactly as published.
Two squares Baker's chocolate, cut in pieces and placed in a double boiler to melt; while melting, stir 456 KIRMESS COOK BOOK. frequently, and when all is melted add a cup of warm milk very slowly, beating thoroughly all the while; when this is well blended, add two more cups of milk and boil all together, stirring all the time; cook for twenty minutes; about ten minutes before taking off the fire, add sugar to taste. Before serving, add a pinch of salt, one-quarter teaspoonful of Burnett's vanilla extract, two teaspoonfuls of orange flower water
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