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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
393Calories
8 gProtein
76 gCarbs
7 gFat
Full nutrition (30 nutrients)
Calories393 kcal
Protein7.7 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.5 g
Total Fat6.8 g
Saturated Fat2.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol13 mg
Sodium1077 mg
Potassium140 mg
Calcium310 mg
Iron32 mg
Magnesium29 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water391 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.