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Chocolate Joy
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Harry Stearns.
Presented as published in 1912. 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
557Calories
3 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein3.2 g
Carbohydrates143 g
Fiber9.9 g
Sugars95 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium793 mg
Calcium62 mg
Iron2.2 mg
Magnesium64 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate23 mcg
Choline7.8 mg
Caffeine1.1 mg
Water270 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.
CHOCOLATE JOY.— Put 2 cups of water in a double boiler, add ^ cup minute tapioca, 2 tablespoons each of grated chocolate and sugar, and a pinch of salt; boil until clear; add l4 lb. washed and stoned dates,
Cook this with the app: pantry check, scaling, and the assistant.