Chocolate
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
773Calories
30 gProtein
104 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein30 g
Carbohydrates104 g
Fiber5.8 g
Sugars29 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol245 mg
Sodium1333 mg
Potassium981 mg
Calcium935 mg
Iron33 mg
Magnesium105 mg
Phosphorus675 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.5 mg
Folate151 mcg
Choline246 mg
Caffeine3.5 mg
Water854 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 32. The excerpt below is the record exactly as published.
CHOCOLATE. Tablespoon chocolate for each person. Pour on boiling water and allow to thicken up ; milk enough to cool ; then stir in well beaten egg and sugar to taste, add milk and boil fifteen or twenty minutes ; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.