Chocolate
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
3061Calories
54 gProtein
323 gCarbs
173 gFat
Full nutrition (33 nutrients)
Calories3061 kcal
Protein54 g
Carbohydrates323 g
Fiber32 g
Sugars264 g
Total Fat173 g
Saturated Fat102 g
Monounsaturated Fat50 g
Polyunsaturated Fat6 g
Omega-30.5 g
Cholesterol153 mg
Sodium479 mg
Potassium3998 mg
Calcium1453 mg
Iron36 mg
Magnesium778 mg
Phosphorus1919 mg
Zinc13 mg
Copper4.7 mg
Manganese6.4 mg
Vitamin D9.4 mcg
Vitamin A321 mcg
Vitamin E2.9 mg
Vitamin K37 mcg
Vitamin B60.8 mg
Vitamin B126.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.3 mg
Folate0 mcg
Choline174 mg
Caffeine195 mg
Water863 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 215. The excerpt below is the record exactly as published.
CHOCOLATE Dissolved, 1 lb. chocolate w. hot milk, put on the fire, stir, add 1 qt. milk. Boil a few minutes, add sugar if necessary
Cook this with the app: pantry check, scaling, and the assistant.