Chocolate
From Trinity cook book, 1925
Heat the chocolate pot with hot water before pouring in the chocolate.
Presented as published in 1925. 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
43Calories
0 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0.3 g
Carbohydrates5.6 g
Fiber0 g
Sugars5.3 g
Total Fat1.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.8 mg
Sodium3.9 mg
Potassium24 mg
Calcium12 mg
Iron0 mg
Magnesium2 mg
Phosphorus8.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.8 mg
Caffeine0.1 mg
Water10 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 54. The excerpt below is the record exactly as published.
CHOCOLATE For each cup of the beverage required use one cup of new milk, a good teaspoon of powdered chocolate, and a good teaspoon of sugar. Scald milk in a double boiler; mix chocolate and sugar together until thoroughly blended, then mix into a paste with a little hot water, and stir over the fire until smooth and glossy, then stir into the hot milk and cook well together. Strain and add a little vanilla. Put a teaspoon of whipped cream
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