Chocolate
From A handbook of home economics, 1912
Presented as published in 1912. 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
369Calories
4 gProtein
88 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories369 kcal
Protein3.7 g
Carbohydrates88 g
Fiber2.6 g
Sugars50 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium538 mg
Potassium65 mg
Calcium152 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 2. The excerpt below is the record exactly as published.
CHOCOLATE AND COCOA Chocolate lJ/£ to 2 squares of Baker's chocolate. 4 tbsp. sugar. 1 c. boiling water. <^c. scalded milk. Spk. salt. 1. Melt the chocolate over hot water, add sugar and salt, and pour the boiling water over the mixture, stirring constantly. 2. Place directly over the fire and cook 5 m. 3. Add to the hot milk. 4. Beat 1 m. with Dover egg-beater and serve. For special occasions 1 tsp. vanilla may be added, and whipped cream may be served with the chocolate. 12 A HANDBOOK OF HOME ECONOMICS Cocoa 2 tbsp. cocoa. 2 c. boiling water. 3 tbsp. sugar. 2 c. scalded milk. 1 spk. salt
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