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Chocolate Filling
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
684Calories
9 gProtein
114 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein8.9 g
Carbohydrates114 g
Fiber6.2 g
Sugars101 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol94 mg
Sodium46 mg
Potassium356 mg
Calcium54 mg
Iron7.2 mg
Magnesium127 mg
Phosphorus204 mg
Zinc4 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate29 mcg
Choline91 mg
Caffeine30 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 158. The excerpt below is the record exactly as published.
Chocolate Filling. One pint new milk, ^ pint sugar, yolk of 1 egg, 1 tablespoon flour, a pinch of salt, 3 squares of Baker's chocolate. Put milk in saucepan with chocolate and half of sugar. Beat yolk and add rest of sugar and a little cold water, flour and salt. Stir until smooth. When chocolate has dissolved add the flour; stir constantly until it boils and thickens; flavor with vanilla
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