Chocolate
From Food study, 1917
Presented as published in 1917. 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
1110Calories
12 gProtein
251 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1110 kcal
Protein12 g
Carbohydrates251 g
Fiber2.8 g
Sugars214 g
Total Fat10 g
Saturated Fat5.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium632 mg
Potassium449 mg
Calcium455 mg
Iron16 mg
Magnesium48 mg
Phosphorus285 mg
Zinc1.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 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)4.2 mg
Folate64 mcg
Choline50 mg
Caffeine1.2 mg
Water407 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 44. The excerpt below is the record exactly as published.
CHOCOLATE. Use the same proportions as for cocoa, but use a weight of chocolate equal to the weight of the teaspoon of cocoa. Melt the chocolate with sugar in a saucepan over hot water, add boiling water slowly, stirring until smooth. Then boil one minute, add milk
Cook this with the app: pantry check, scaling, and the assistant.