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Chocolate for Sweetmaking
From The King's College Hospital book of cooking recipes, 1907
Serves 12
Miss M. S. Owen.
Presented as published in 1907. 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
575Calories
2 gProtein
23 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein1.8 g
Carbohydrates23 g
Fiber2.6 g
Sugars18 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol3 mg
Sodium9.1 mg
Potassium211 mg
Calcium21 mg
Iron3 mg
Magnesium55 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0.1 mg
Caffeine16 mg
Water0.4 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 87. The excerpt below is the record exactly as published.
Chocolate for Sweetmaking*. ilb. of Chocolate. 20ZS. of Cocoa Butter.
Cook this with the app: pantry check, scaling, and the assistant.