vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Flapp
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. Louise Alden.
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
473Calories
11 gProtein
80 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein11 g
Carbohydrates80 g
Fiber0.8 g
Sugars77 g
Total Fat14 g
Saturated Fat8.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol39 mg
Sodium137 mg
Potassium557 mg
Calcium409 mg
Iron0.6 mg
Magnesium65 mg
Phosphorus366 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate1.2 mcg
Choline59 mg
Caffeine3.9 mg
Water369 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 210. The excerpt below is the record exactly as published.
CHOCOLATE FLAPP^ Into a double boiler pour a quart of rich milk, stirring into it gradu- ally one cupful of grated sweet chocolate. Boil five minutes, stirring all the while; then pour into a pitcher and add a teaspoonful of vanilla and set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.