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Chocolate
From Cooking for profit, 1886
Serves 4
Cost of material by gallon — 4 ounces chocolate 10, 3 quarts milk 21, sugar 10; 41c for 18 cups 2.5c a cup — single cups cost 2.5c.
Presented as published in 1886. 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
136Calories
6 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein6.2 g
Carbohydrates15 g
Fiber0.2 g
Sugars13 g
Total Fat6 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium78 mg
Potassium296 mg
Calcium228 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus197 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline33 mg
Caffeine0.6 mg
Water223 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 18. The excerpt below is the record exactly as published.
Chocolate. Common unsweetened chocolate is to be used as the sweet chocolate being ^ sugar is not strong. 1 ounce common chocolate makes 4 cups. 1 heaping cupful of grated common chocolate, is 3 ounces and makes 3 quarts; it contains 7 tablespoonfuls. 1 heaping tablespoonful of grated com- mon makes 2 cups as cups are filled. Chocolate must be cold to grate; it melts and runs when made hot. The ounces are marked on the cakes. To make chocolate take: 3 cups milk. 1 cup water. 2 heaping tablespoons grated chocolate
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