Chocolate
From The universal cookery book, 1887
If allowed to boil after adding chocolate to milk, it becomes oily and loses flavor.
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
682Calories
32 gProtein
70 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein32 g
Carbohydrates70 g
Fiber0 g
Sugars72 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium385 mg
Potassium1467 mg
Calcium1214 mg
Iron0 mg
Magnesium121 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water1346 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 83. The excerpt below is the record exactly as published.
Chocolate. Scrape fine an ounce (one of the small squares) of Baker’s or any other plain chocolate. Add two tablespoonfuls of sugar, and put in a small saucepan with a tablespoonful of hot water. Stir over a hot fire for a minute or two, until it is perfectly smooth and glossy, and then stir it all into a quart of boil- ing milk, or half milk and half water
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