vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Soup
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
528Calories
25 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein25 g
Carbohydrates43 g
Fiber2.6 g
Sugars31 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol517 mg
Sodium347 mg
Potassium1259 mg
Calcium912 mg
Iron2.1 mg
Magnesium176 mg
Phosphorus800 mg
Zinc6.9 mg
Copper0.6 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C15 mg
Vitamin A318 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)7.8 mg
Folate64 mcg
Choline511 mg
Caffeine0.3 mg
Water454 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 337. The excerpt below is the record exactly as published.
Chocolate Soup. -Put 2oz. of Chocolate powder into a sauce- pan with a stick of vanilla or cinnamon, pour in lqt. of milk, sweeten to taste with sugar, and boil it. Beat the yolks of five or six eggs
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