vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Soup
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
501Calories
22 gProtein
43 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein22 g
Carbohydrates43 g
Fiber0.7 g
Sugars39 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium223 mg
Potassium842 mg
Calcium648 mg
Iron1.5 mg
Magnesium79 mg
Phosphorus662 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0.1 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline366 mg
Caffeine1.7 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.
CHOCOLATE SOUP. (Italy.) Boil 2 ounces of grated chocolate, a spoonful of vanilla, sugar to taste, and one quart of milk, until smooth. Add the yolks of 4 eggs well beaten, take off and pour over slices of stale sponge cake
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