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Chocolate Syrup
From The Institute cook book, 1913
Serves 3
This syrup will keep a long time in the ice chest in summer and may be used for making delicious drinks.
Presented as published in 1913. 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
592Calories
6 gProtein
154 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein6.3 g
Carbohydrates154 g
Fiber10 g
Sugars134 g
Total Fat5 g
Saturated Fat2.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium207 mg
Potassium875 mg
Calcium45 mg
Iron5.4 mg
Magnesium167 mg
Phosphorus253 mg
Zinc2.2 mg
Copper1.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline4 mg
Caffeine27 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 147. The excerpt below is the record exactly as published.
CHOCOLATE SYRUP 2 cups sugar 1 cup cocoa 2 cups water 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.