vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate
From Temperance cook book, 1887
Serves 4
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
152Calories
5 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein4.6 g
Carbohydrates24 g
Fiber0.7 g
Sugars20 g
Total Fat4.2 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium70 mg
Potassium247 mg
Calcium157 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus159 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline22 mg
Caffeine1.7 mg
Water234 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 129. The excerpt below is the record exactly as published.
CHOCOLATE. One quart of sweet milk, yolks of three eggs, well beaten, four squares of German chocolate. Set the milk on the stove in a basin within another of boiling water; sweeten it to taste, and when it comes to boil, pour into cups, and make a frosting of the whites of eggs; put on top, and serve hot. CHOCOLATE. Six tablespoonfuls of grated chocolate to each pint of water, as much milk as you have water
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