Chocolate Cups
From Luncheons, breakfasts, simple dinners and carving, 1905
For a rich and pretty dish.
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
1345Calories
3 gProtein
334 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1345 kcal
Protein3.3 g
Carbohydrates334 g
Fiber4.3 g
Sugars275 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium114 mg
Potassium341 mg
Calcium24 mg
Iron3.5 mg
Magnesium99 mg
Phosphorus199 mg
Zinc1.1 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3 mcg
Choline2.1 mg
Caffeine9 mg
Water50 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.
Chocolate Cups — To one quart of boiling milk use five small tablespoons of corn starch, one cup of sugar, one-half cup of grated chocolate. Dissolve the corn starch in cold milk with the chocolate. Put the sugar in the milk, first a little salt
Cook this with the app: pantry check, scaling, and the assistant.