Chocolate Froth— Italian
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
1783Calories
32 gProtein
347 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1783 kcal
Protein32 g
Carbohydrates347 g
Fiber2 g
Sugars238 g
Total Fat33 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium343 mg
Calcium36 mg
Iron8.7 mg
Magnesium83 mg
Phosphorus232 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate202 mcg
Choline1 mg
Caffeine4.5 mg
Water89 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.
CHOCOLATE FROTH— ITALIAN Beat the yolks of six eggs until thick ; then beat in slowly a cup of sugar and a quarter of a cup of grated chocolate, melted over hot water. When the sugar has dissolved add the whites, beaten stiff; then fold in very lightly a cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.