Chocolate
From True food values and their low costs, 1916
Presented as published in 1916. 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
362Calories
7 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein7.5 g
Carbohydrates78 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium128 mg
Calcium304 mg
Iron32 mg
Magnesium29 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 45. The excerpt below is the record exactly as published.
Chocolate | Put one square of Baker's chocolate, two table- spoons of hot water, and a pinch of salt in a small saucepan, and boil until it is smooth, stirring con- stantly. Add gradually one pint of boiling water, and when ready to serve add one pint of hot milk. Use all milk and two squares of chocolate, if liked richer; or thicken with one teaspoon of corn- starch wet in a little cold water
Cook this with the app: pantry check, scaling, and the assistant.