Chocolate Another Way
From La cuisine creole, 1885
Toasted biscuit or rolls should be served with it.
Presented as published in 1885. 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
191Calories
8 gProtein
16 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein8.4 g
Carbohydrates16 g
Fiber0.6 g
Sugars16 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium95 mg
Potassium411 mg
Calcium304 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus263 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine3.5 mg
Water215 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 94. The excerpt below is the record exactly as published.
half a pint of milk or milk and water ; let it boîl a f ew moments, then put it on the back part of the stove, and it îs ready when wanted. TO MAKE CHOCOLATE ANOTHBR WAY. Scrape or grate the chocolaté, take a heaping tablc- spoonf ul for each cup to be ser
Cook this with the app: pantry check, scaling, and the assistant.