Chocolate
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
632Calories
24 gProtein
84 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein24 g
Carbohydrates84 g
Fiber0 g
Sugars85 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium285 mg
Potassium1100 mg
Calcium907 mg
Iron0 mg
Magnesium90 mg
Phosphorus738 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water880 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 53. The excerpt below is the record exactly as published.
Chocolate. — The cocoa tree is a native of Mex- ico ; it also grows in Central and South America and the West Indies. Cocoa and chocolate are both prepared from the seeds of the cocoa bean. The fruit is shaped like a large, thick cucumber, and contains from twenty to forty seeds. These are roasted like coffee. The husks or shells are taken off and used in that form as cocoa shells. The various prepara- tions of cocoa are made from the ground beans, from which the fat or oil has been extracted. Chocolate contains a larger proportion of fat, it is mixed with starch and pressed into cakes. Chocolate li sq. Baker's chocolate 1 c. water 4 tb. sugar 3 c. milk
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