Chocolate
From Manual for army cooks, 1896
Chocolate should be made to be used immediately.
Presented as published in 1896. 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
410Calories
9 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein9.4 g
Carbohydrates57 g
Fiber2 g
Sugars54 g
Total Fat17 g
Saturated Fat9.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol32 mg
Sodium107 mg
Potassium527 mg
Calcium323 mg
Iron2.3 mg
Magnesium73 mg
Phosphorus305 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Caffeine12 mg
Water451 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 89. The excerpt below is the record exactly as published.
CHOCOLATE. Chocolate is produced chiefly from the seeds of the cocoa palm ground to a fine powder, mixed with sugar, and reduced by great pressure to thin cakes. Cocoa nibs are the seeds roughly broken, and may be boiled, but they are not as soluble as the i:)repared chocolate. Scrape fine an ounce of chocolate and add an ounce of sugar ; throw these into a pint of perfectly boiling milk and water, of each one half
Cook this with the app: pantry check, scaling, and the assistant.