Chocolate Filling
From The practical cookbook, 1917
Presented as published in 1917. 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
1287Calories
13 gProtein
246 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1287 kcal
Protein13 g
Carbohydrates246 g
Fiber4 g
Sugars240 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol34 mg
Sodium108 mg
Potassium686 mg
Calcium333 mg
Iron4.6 mg
Magnesium112 mg
Phosphorus363 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin A79 mcg
Vitamin E1.4 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline43 mg
Caffeine24 mg
Water224 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.
Chocolate filling. Additional ingredient: 2 oz, chocolate. Melt chocolate in double boiler, add the sugar and milk ; when smooth add egg yolk
Cook this with the app: pantry check, scaling, and the assistant.