Chocolate
From Lillian Massey school recipes, 1913
For whipped cream use 2 tablespoons fruit sugar to 1 pint cream. Two ounces vanilla chocolate may be substituted for unsweetened chocolate.
Presented as published in 1913. 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
1074Calories
36 gProtein
113 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1074 kcal
Protein36 g
Carbohydrates113 g
Fiber12 g
Sugars61 g
Total Fat54 g
Saturated Fat32 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol89 mg
Sodium829 mg
Potassium1632 mg
Calcium1108 mg
Iron26 mg
Magnesium287 mg
Phosphorus998 mg
Zinc8.7 mg
Copper1.8 mg
Manganese2.5 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.6 mg
Vitamin K5.5 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)5.5 mg
Folate80 mcg
Choline162 mg
Caffeine45 mg
Water837 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 1. The excerpt below is the record exactly as published.
CHOCOLATE. 2 oz. unsweetened chocolate. 1 c. boiling water. 220, susar. 3 ¢c. milk. Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.