Chocolate Coffee
From Table Talk's illustrated cook book, 1906
Serves 12 to 18 cupfuls.
Presented as published in 1906. 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
1942Calories
17 gProtein
440 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1942 kcal
Protein17 g
Carbohydrates440 g
Fiber11 g
Sugars351 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol371 mg
Sodium849 mg
Potassium1027 mg
Calcium273 mg
Iron25 mg
Magnesium228 mg
Phosphorus576 mg
Zinc3.3 mg
Copper1.6 mg
Manganese1.4 mg
Vitamin D1.9 mcg
Vitamin C0.6 mg
Vitamin A139 mcg
Vitamin E1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.3 mg
Folate137 mcg
Choline303 mg
Caffeine207 mg
Water801 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.
one cupful of grated chocolate and one cupful of sugar. Add two tablespoonfuls of boiling water and stir at the side of the fire until the chocolate and sugar have entirely dis- solved. Gradually blend with this one cupful of boiling water and three cupfuls scalding hot milk. Turn into a double boiler, cover and cook for ten minutes, then add one pint of clear strong drip coffee. Cook for five minutes longer, or it may now, if necessary, be kept at the side of the fire until needed. At the proper time take off, and add and blend a little of it with the well beaten yolks of two eggs, stir in one-half of a teaspoonful of vanilla and serve at once, dropping a teaspoonful of whipped cream
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