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Chocolate Nuts
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 10
Fondant may be dipped in the same way.
Presented as published in 1914. 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
301Calories
7 gProtein
60 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein6.9 g
Carbohydrates60 g
Fiber0.9 g
Sugars16 g
Total Fat4.7 g
Saturated Fat2.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium8.3 mg
Potassium676 mg
Calcium19 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus190 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.3 mg
Folate63 mcg
Choline10 mg
Caffeine3.2 mg
Water7.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 106. The excerpt below is the record exactly as published.
CHOCOLATE NUTS. Melt y2 lb. sweetened chocolate in double boiler, keeping .vater below boiling point. Take from stove and heat until slightly cool. Drop one quart of nuts
Cook this with the app: pantry check, scaling, and the assistant.