Chocolate
From Home dissertations, 1891
The French put two cups of boiling water to each cup of chocolate.
Presented as published in 1891. 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
997Calories
26 gProtein
124 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein26 g
Carbohydrates124 g
Fiber3 g
Sugars23 g
Total Fat44 g
Saturated Fat19 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol169 mg
Sodium812 mg
Potassium1007 mg
Calcium742 mg
Iron3.1 mg
Magnesium128 mg
Phosphorus694 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0.4 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.7 mg
Folate51 mcg
Choline330 mg
Caffeine0 mg
Water1421 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 152. The excerpt below is the record exactly as published.
CHOCOLATE. In preparing chocolate cut off two inches in length of the cake to one quart of water; stir it in a little cold water till soft, then pour on the boiling water; after it has boiled a short time, add a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.