vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Soup
From European and American cuisine, 1914
Serves 6
This soup may be served ice-cold.
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
151Calories
5 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein5.1 g
Carbohydrates12 g
Fiber1.3 g
Sugars9.2 g
Total Fat9.1 g
Saturated Fat4.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol126 mg
Sodium53 mg
Potassium152 mg
Calcium30 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus105 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline98 mg
Caffeine8.1 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 49. The excerpt below is the record exactly as published.
Chocolate Soup. — Grate V4 pound of chocolate, place it in a saucepan, with 1 cup of water ; boil 5 minutes, stirring constantly ; then add 2 quarts cold milk, the yolks of 4 eggs, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.