Chocolate Syrup
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
This may be made and kept on hand for beverages and flavorings.
Presented as published in 1915. 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
2225Calories
21 gProtein
569 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories2225 kcal
Protein21 g
Carbohydrates569 g
Fiber34 g
Sugars505 g
Total Fat16 g
Saturated Fat8.8 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1209 mg
Potassium2882 mg
Calcium147 mg
Iron18 mg
Magnesium548 mg
Phosphorus826 mg
Zinc7.3 mg
Copper4.2 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate36 mcg
Choline13 mg
Caffeine88 mg
Water483 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 25. The excerpt below is the record exactly as published.
Chocolate Syrup. This may be made and kept on hand for beverages and flavorings. 2% C. granulated sugar % T .salt 1/4 lb. cocoa 2 C. hot water Boil hard 2 minutes, cool, add 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.