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Chocolate (Another Method)
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
390Calories
8 gProtein
83 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein8.5 g
Carbohydrates83 g
Fiber5.2 g
Sugars7.3 g
Total Fat3.4 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.9 g
Cholesterol4.3 mg
Sodium1090 mg
Potassium174 mg
Calcium338 mg
Iron32 mg
Magnesium32 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A9.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline23 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 276. The excerpt below is the record exactly as published.
Chocolate. (Another Method.) Prepare same as previous recipe, substituting one can evaporated cream or condensed milk diluted with four cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.