Chocolate Sirup
From Foods, their selection and preparation, 1935
This sirup can be used for making hot or cold chocolate milk.
Presented as published in 1935. 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
1043Calories
19 gProtein
263 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories1043 kcal
Protein19 g
Carbohydrates263 g
Fiber31 g
Sugars204 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11696 mg
Potassium2642 mg
Calcium133 mg
Iron16 mg
Magnesium500 mg
Phosphorus759 mg
Zinc6.7 mg
Copper3.8 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate33 mcg
Choline12 mg
Caffeine81 mg
Water246 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 320. The excerpt below is the record exactly as published.
chocolate sirup in the refrigerator. The following proportions make such a sirup. Chocolate Sirup 1 cup cocoa (or 5 to 6 £ teaspoon salt squares chocolate) 1 cup hot water 1 cup sugar 1 tablespoon vanilla, if desired
Cook this with the app: pantry check, scaling, and the assistant.