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Chocolate Syrup
From The encyclopædia of practical cookery, 1890
Serves 15
Useful for pastrycooks and confectioners.
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
583Calories
1 gProtein
136 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein1.1 g
Carbohydrates136 g
Fiber0.7 g
Sugars133 g
Total Fat6.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol6.7 mg
Sodium106 mg
Potassium84 mg
Calcium10 mg
Iron1 mg
Magnesium9.8 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E1.3 mg
Vitamin K8.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline6.7 mg
Caffeine1.8 mg
Water8.3 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 338. The excerpt below is the record exactly as published.
Chocolate Syrup.— (1) Mix up Jib. of scraped best Chocolate cake with lqt. of water, add 41b. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.