vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate No. 2
From Virginia Cookery-book, 1884
Serves 4
More sugar can be added at the table if needed.
Presented as published in 1884. 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
139Calories
2 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein2.3 g
Carbohydrates12 g
Fiber1 g
Sugars10 g
Total Fat5.6 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol48 mg
Sodium26 mg
Potassium116 mg
Calcium20 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline37 mg
Caffeine6.1 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 25. The excerpt below is the record exactly as published.
Chocolatej No. 1. To be good, chocolate mUst be of fine quality iind f i*e6h. Maillard, Epp^, And Baker are all reliable manufacturers. If one buys a supply to last some months, as much pains should be taketi to exclude air from it as in the Case of test. Scrape two otinces of Maillard's chocolate ; put it into a Btewpan With a gill of water ; keep stirring it With ^ wooden spoon until rather thick ; theh work it quickly with the spoon (or mill with a little churn made expressly for the purpose), stirring in half a pint of boiling milk. Serve hotj with sugar separate. CflOCOLATEj No. 2. Sci'ape two ounded of chocolate and put it over the fii*e in a i>iht of w&toi* ; stil: till misled; ahd let it boil a f eW Vf^QJNJA COOKEBT-BOOfi. ^ minutes, then add one pint of unskimmed milk, and while it is coming to a boil beat up light the yolk of an eg^y with a table-spoonful of powdered sugar. As soon as the chocolate boils pour a little of it gradually to the e^^ until it is mixed smooth, then return all to the fire, and stirring briskly, let it remain there five minutes, when it should be sent to table without delay. Flavor with ten drops of extract of Y^nilla
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