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Chocolate
From San Rafael cook book, 1906, 1906
Serves 2
A spoonful of whipped cream improves each cup.
Presented as published in 1906. 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
450Calories
12 gProtein
80 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein12 g
Carbohydrates80 g
Fiber3.6 g
Sugars37 g
Total Fat9.4 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium657 mg
Potassium514 mg
Calcium456 mg
Iron17 mg
Magnesium68 mg
Phosphorus328 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate65 mcg
Choline50 mg
Caffeine2.3 mg
Water418 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 96. The excerpt below is the record exactly as published.
CHOCOLATE — Miss H. Pregge. With 4 tablespoons of grated chocolate mix 1 of sugar, and wet with 1 of boiling water; rub this smooth with the bowl of the spoon, antf then stir it into 1 pint of boiling water; let this boil up once; then add 1 pint of good milk
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