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Chocolate
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
214Calories
11 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein11 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium124 mg
Potassium490 mg
Calcium400 mg
Iron0 mg
Magnesium39 mg
Phosphorus330 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline58 mg
Caffeine0.1 mg
Water287 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 100. The excerpt below is the record exactly as published.
Chocolate. Take two quarts of good rich milk, put in a double boiler, and let come to a boil. Grate fine a little more than a quarter of a cake of bitter chocolate, dissolve with a little milk, and add to the boiling milk ; sweeten to taste
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