vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cornstarch
From The Times cook book, no. 2, 1905
Serves 2
May be eaten with sugar and cream.
Presented as published in 1905. 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
453Calories
9 gProtein
71 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein8.5 g
Carbohydrates71 g
Fiber0.6 g
Sugars60 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium46 mg
Calcium3.5 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine1.1 mg
Water34 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 115. The excerpt below is the record exactly as published.
CHOCOLATE CORNSTARCH. Ada C. Whitman, 3131 Baldwin street, Los Ange- les—Take one quart of boiling milk, with two tablespoons of grated chocolate well stirred in. Add a half cup of sugar, yolks of two eggs, salt, two tablespoons of cornstarch, stirred smooth in a little milk, and flavor with vanilla
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