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Chocolate
From Original White House Cookbook, 1887
Serves 2
French method uses two cupfuls of boiling water for each cup of chocolate.
Presented as published in 1887. 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
355Calories
10 gProtein
60 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein9.5 g
Carbohydrates60 g
Fiber2 g
Sugars49 g
Total Fat8.6 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium154 mg
Potassium536 mg
Calcium317 mg
Iron1.6 mg
Magnesium80 mg
Phosphorus343 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate1.5 mcg
Choline44 mg
Caffeine4.5 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 296. The excerpt below is the record exactly as published.
CHOCOLATE. Allow half a cupful of grated chocolate to a pint of water and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.