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Chocolate Mould
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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
680Calories
14 gProtein
80 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein14 g
Carbohydrates80 g
Fiber5.3 g
Sugars71 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol45 mg
Sodium142 mg
Potassium910 mg
Calcium442 mg
Iron6.1 mg
Magnesium149 mg
Phosphorus484 mg
Zinc2.9 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D3.1 mcg
Vitamin A105 mcg
Vitamin E0.6 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline58 mg
Caffeine33 mg
Water287 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 463. The excerpt below is the record exactly as published.
Chocolate Mould. — 8 oz. of chocolate, 8 oz. patent corn- flour, 1 quart of milk, 2 oz. sugar, vanilla
Cook this with the app: pantry check, scaling, and the assistant.