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Chocolate
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
573Calories
4 gProtein
22 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein3.8 g
Carbohydrates22 g
Fiber2 g
Sugars14 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol128 mg
Sodium43 mg
Potassium280 mg
Calcium101 mg
Iron2.3 mg
Magnesium52 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K5.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine12 mg
Water426 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 180. The excerpt below is the record exactly as published.
Chocolate. Begin by purchasing chocolate which is not loaded with flour or sugar ; it costs more money to buy, but is cheaper than those kinds which are only chocolate in part. An ounce of chocolate is to be dissolved in a CHOCOLATE. 455 teacup and a half of water, and boiled down to a tea- cup ; stir in half a teacupful of milk or cream
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