Chocolate
From A text-book of cooking, 1915
Whipped cream or marshmallows may be served with chocolate.
Presented as published in 1915. 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
1002Calories
28 gProtein
172 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1002 kcal
Protein28 g
Carbohydrates172 g
Fiber2.6 g
Sugars136 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol88 mg
Sodium1108 mg
Potassium1163 mg
Calcium1052 mg
Iron16 mg
Magnesium102 mg
Phosphorus772 mg
Zinc3.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.7 mg
Folate64 mcg
Choline136 mg
Caffeine0 mg
Water836 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 43. The excerpt below is the record exactly as published.
chocolate and boiling water. To develop flavor, it is well to cook chocolate and cocoa at boiling temperature, especially when combining with liquids. The flavor of the cocoa beverage is improved by much cook- ing. Long cooking of the chocolate beverage causes the fat to separate and float. COCOA J cupful cocoa 3 cupfuls milk 1 teaspoonful cornstarch J cupful sugar 1 cupful water \ teaspoonful salt Mix cocoa, cornstarch, and water together and boil for 10 minutes. Add the milk and sugar to the mixture and cook over hot water for % hour. Add salt. Beat well and serve. Vanilla may be added to cocoa if desired. The cornstarch may be omitted. CHOCOLATE 2 squares chocolate 3 cupfuls milk 1 cupful boiling water \ teaspoonful salt \ cupful sugar \ teaspoonful vanilla
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