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Chocolate (No. 1)
From The Blue grass cook book, 1904
Serves 3
If cream cannot be had, use all new milk.
Presented as published in 1904. 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
815Calories
10 gProtein
34 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories815 kcal
Protein10 g
Carbohydrates34 g
Fiber2.3 g
Sugars24 g
Total Fat71 g
Saturated Fat41 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol183 mg
Sodium102 mg
Potassium581 mg
Calcium314 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus322 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D1.6 mcg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline29 mg
Caffeine14 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 69. The excerpt below is the record exactly as published.
CHOCOLATE (No. 1) E. D. P. In making chocolate, put a little warm water over the broken pieces of chocolate and let it stand till soft. Boil 1 pint of milk and 1 pint of cream, and add to the chocolate. Use 4 or 5 squares, ac- cording to tas
Cook this with the app: pantry check, scaling, and the assistant.