Chocolate
From Selection and preparation of food, 1907
Using cocoa instead of chocolate can be compared for flavor and cost.
Presented as published in 1907. 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
759Calories
28 gProtein
109 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein28 g
Carbohydrates109 g
Fiber2.6 g
Sugars73 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol88 mg
Sodium1982 mg
Potassium1161 mg
Calcium1052 mg
Iron16 mg
Magnesium101 mg
Phosphorus771 mg
Zinc3.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.7 mg
Folate64 mcg
Choline136 mg
Caffeine0 mg
Water836 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 8. The excerpt below is the record exactly as published.
Chocolate. 1^ squares unsweet- 3 c milk ened chocolate 1 c boiling water 3 tbsp sugar \ tsp salt
Cook this with the app: pantry check, scaling, and the assistant.