vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate (Chocolat)
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
287Calories
5 gProtein
30 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein4.8 g
Carbohydrates30 g
Fiber3 g
Sugars25 g
Total Fat16 g
Saturated Fat9.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium44 mg
Potassium368 mg
Calcium129 mg
Iron3.5 mg
Magnesium74 mg
Phosphorus173 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline15 mg
Caffeine19 mg
Water152 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 617. The excerpt below is the record exactly as published.
Chocolate ( Chocolat ) Is made in the same way as preceding [see recipe Cocoa]. Dis¬ solve the chocolate in the water, then strain it into the hot milk
Cook this with the app: pantry check, scaling, and the assistant.