vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chocolate Syrup

Name: Chocolate Syrup
Yield: 3 servings
Ingredients: three tablespoons of chocolate; one pint of boiling water; one pint of sugar; one tablespoon of vanilla; two tablespoons of cracked ice; two tablespoons of whipped cream; fill up the glass with milk

From The home cook book, 1905

Serves 3

Presented as published in 1905. 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

764Calories

6 gProtein

169 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories764 kcal

Protein5.9 g

Carbohydrates169 g

Fiber2.3 g

Sugars143 g

Total Fat8.5 g

Saturated Fat4.5 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol18 mg

Sodium394 mg

Potassium234 mg

Calcium217 mg

Iron11 mg

Magnesium33 mg

Phosphorus130 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A45 mcg

Vitamin E0.2 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate43 mcg

Choline20 mg

Caffeine3.5 mg

Water218 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 208. The excerpt below is the record exactly as published.

CHOCOLATE SYRUP Add to three tablespoons of chocolate one pint of boiling water. Let boil up, then add one pint of sugar and boil three minutes. When cold add one tablespoon of vanilla. In using the s}'rup put two tablespoons in a tumbler, add two table- spoons of cracked ice. two tablespoons of whipped cream and fill up the glass with milk

Cook this with the app: pantry check, scaling, and the assistant.