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Chocolate Sirup
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
324Calories
3 gProtein
59 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein3.3 g
Carbohydrates59 g
Fiber3.4 g
Sugars45 g
Total Fat9.2 g
Saturated Fat5.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0.3 mg
Sodium333 mg
Potassium155 mg
Calcium55 mg
Iron6.9 mg
Magnesium58 mg
Phosphorus75 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline9.2 mg
Caffeine13 mg
Water48 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 18. The excerpt below is the record exactly as published.
CHOCOLATE SIRUP 4 squares unsweetened chocolate Y teaspoon salt 134 cups sugar 11% cups boiling water
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