Chocolate
From Twenty lessons in domestic science, 1916
Chocolate can be made with water instead of milk.
Presented as published in 1916. 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
829Calories
28 gProtein
126 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories829 kcal
Protein28 g
Carbohydrates126 g
Fiber3.3 g
Sugars85 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol88 mg
Sodium833 mg
Potassium1217 mg
Calcium1054 mg
Iron16 mg
Magnesium118 mg
Phosphorus804 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C0.1 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.8 mg
Folate64 mcg
Choline137 mg
Caffeine1.5 mg
Water844 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 52. The excerpt below is the record exactly as published.
Chocolate To make one quart of chocolate, put into a saucepan four rounding teaspoons of grated chocolate. Add a half pint of boiling water, stirring all the white, until the mixture reaches boiling point. Boil just a moment. Add one and one-half pints of milk, and three rounding tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.