Chocolate, Hot
From One hundred picnic suggestions, 1915
Serve with a spoonful of cream in each cup.
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
826Calories
24 gProtein
134 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories826 kcal
Protein24 g
Carbohydrates134 g
Fiber0 g
Sugars136 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium282 mg
Potassium1100 mg
Calcium904 mg
Iron0.1 mg
Magnesium88 mg
Phosphorus738 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water762 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 4. The excerpt below is the record exactly as published.
add y$ cup of sugar and 3 cups of water and boil until clear and smooth, and strain. When cold add 1 teasp. of vanilla or sherry, or flavor while cooking with a small stick of cinnamon. Put on ice until very cold, add Y% cup of cream and pour into the thermos bottle, or carry the cream in a separate bottle. More sugar should be taken for those who require it. 43 Chocolate, Hot Melt 3 squares of grated chocolate in % cup of hot water, add J^ cup of sugar and 3 cups of milk
Cook this with the app: pantry check, scaling, and the assistant.