Chocolate
From Principles of cookery, 1910
Chocolate and cocoa both contain starch which requires cooking.
Presented as published in 1910. 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
378Calories
5 gProtein
68 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories378 kcal
Protein5.1 g
Carbohydrates68 g
Fiber4.6 g
Sugars26 g
Total Fat10 g
Saturated Fat5.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol2.3 mg
Sodium544 mg
Potassium223 mg
Calcium167 mg
Iron18 mg
Magnesium56 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline6.2 mg
Caffeine12 mg
Water192 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 93. The excerpt below is the record exactly as published.
Chocolate. Melt one ounce chocolate in saucepan over hot water, add a few grains salt, one tablespoon sugar, one-half pint boiling water ; stir till smooth ; boil one minute. Blend with one pint hot milk
Cook this with the app: pantry check, scaling, and the assistant.