Chocolate for Immediate Use
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
For best results, prepare chocolate the night before.
Presented as published in 1904. 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
959Calories
6 gProtein
43 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories959 kcal
Protein5.7 g
Carbohydrates43 g
Fiber0.9 g
Sugars30 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium66 mg
Potassium301 mg
Calcium158 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus174 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline1.2 mg
Caffeine4.3 mg
Water376 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 21. The excerpt below is the record exactly as published.
CHOCOLATE for immediate use should be made by dissolving in water one and a half ounces of sweet chocolate for each cup, stirring from time to time. It should be al- lowed to boil fifteen minutes to make it 75 smooth and consistent. Serve with cream
Cook this with the app: pantry check, scaling, and the assistant.