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Chocolate (alternative method)
From How we cook in Tennessee .., 1906
Serves 2
For a richer drink, double the amounts of sugar, chocolate, and water.
Presented as published in 1906. 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
421Calories
18 gProtein
39 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein18 g
Carbohydrates39 g
Fiber2.1 g
Sugars36 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol59 mg
Sodium189 mg
Potassium835 mg
Calcium612 mg
Iron2.2 mg
Magnesium99 mg
Phosphorus542 mg
Zinc3.3 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate3.5 mcg
Choline92 mg
Caffeine10 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 143. The excerpt below is the record exactly as published.
one square Baker's chocolate; add two tablespoons sugar and put in a saucepan with a tablespoon hot water. Stir over a hot fire for a few minutes, or until it is perfectly smooth and glossy. Then stir it all into a quart of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.