Chocolate
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
350Calories
7 gProtein
76 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories350 kcal
Protein7.5 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium128 mg
Calcium303 mg
Iron32 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 14. The excerpt below is the record exactly as published.
Chocolate.— Two squares of chocolate ; one pint boiling water; one pint boiling milk. Sugarand vanilla to taste. Melt the chocolate; add the sugar, rubbing smooth together; pour into boiling milk and water; allow to boil several minutes; serve in dainty cups with whipped cream on top. No. 11. — Spanish Chocolate. — One pint milk; one square chocolate ; vanilla and sugar. Put all together on the stove and beat with an egg beater the whole time until it comes to a boil; then serve. It pays one for the trouble. No. 12. Pineapple Lemonade. — Juice of three lemons; one can shredded pineapple; two lemons cut in round slices. Water and sugar to taste
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