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Chocolate Syrup
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
720Calories
5 gProtein
164 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein5.5 g
Carbohydrates164 g
Fiber1.7 g
Sugars139 g
Total Fat6 g
Saturated Fat3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol17 mg
Sodium392 mg
Potassium188 mg
Calcium213 mg
Iron11 mg
Magnesium21 mg
Phosphorus113 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate43 mcg
Choline20 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 195. The excerpt below is the record exactly as published.
CHOCOLATE SYRUP. Tested. Mix three tablespoons of scraped chocolate with one pint of boiling water. Let the mixture boil lip, then add BEVERAGES. 457 one pint of sugar, and boil three minutes. When cold, add one tablespoon of vanilla. Put two tablespoons of the syrup and two of cracked ice in a glass, and fill the glass with milk. Add two tablespoons of whipped cream
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