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Chocolate Sweetmeats
From The encyclopædia of practical cookery, 1890
Serves 16
Colour with sal-ammoniac if needed.
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
293Calories
6 gProtein
37 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein6.2 g
Carbohydrates37 g
Fiber3.8 g
Sugars31 g
Total Fat15 g
Saturated Fat1.7 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0.3 mg
Sodium1.4 mg
Potassium228 mg
Calcium79 mg
Iron1.4 mg
Magnesium82 mg
Phosphorus144 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E7.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline15 mg
Caffeine1.5 mg
Water1.3 g
Estimated from matched ingredients across 16 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 Sweetmeats. — Put lib. of sweet almonds into a basin, pour over sufficient boiling water to cover them, slip them out of their skins, and throw them, as they are blanched, into cold water. Drain the water from them, dry them thoroughly, and pound a few at a time to a fine paste, adding a little water during the pounding to prevent the almonds oiling. Put this paste over the fire in a preserving-pan with lib. of finely-powdered white sugar, and stir and work it to- gether well -with a wooden spatula. Break up 2oz. of Chocolate
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