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Chocolate Made with Condensed Milk
From The national course in home economics, 1917
Serves 1
Recipe by Miss Parloa.
Presented as published in 1917. 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
187Calories
5 gProtein
32 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein4.6 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat5.1 g
Saturated Fat3.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Cholesterol20 mg
Sodium74 mg
Potassium216 mg
Calcium165 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus147 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.4 mcg
Choline52 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 243. The excerpt below is the record exactly as published.
CHOCOLATE MADE WITH CONDENSED MILK. Follow the rule for plain chocolate, substituting water for the milk, and adding three tablespoonfuls of condensed milk
Cook this with the app: pantry check, scaling, and the assistant.