Chocolate
From The easiest way in housekeeping and cooking, 1881
If cream can be had, whip to a stiff froth and serve on top of the chocolate.
Presented as published in 1881. 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
1781Calories
32 gProtein
315 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1781 kcal
Protein32 g
Carbohydrates315 g
Fiber15 g
Sugars225 g
Total Fat48 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol60 mg
Sodium1275 mg
Potassium1334 mg
Calcium962 mg
Iron42 mg
Magnesium273 mg
Phosphorus785 mg
Zinc8 mg
Copper1.9 mg
Manganese2.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9.2 mg
Folate144 mcg
Choline125 mg
Caffeine45 mg
Water829 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 98. The excerpt below is the record exactly as published.
Chocolate. This rule, though unlike that given in cook-books gen- erally, makes a drink in consistency and flavor like that offered at Maillard's or Mendee's, the largest chocolate manufacturers in the country. Scrape or grate fine two squares (two ounces) of Baker's or any unsweetened chocolate. Add to this one small cup of sugar and a pinch of salt, and put into a saucepan with a tablespoonful of water. Stir for a few minutes till smooth and glossy, and then pour in gradually one pint of milk and one of boihng water. Let all boil a minute. Dissolve one heaping teaspoonful of corn-starch
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