vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Tarts
From The Cook County cook book, 1912
Serves 1
Recipe contributed by Mrs. S. A. Perkins, Palos Park, 111.
Presented as published in 1912. 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
924Calories
4 gProtein
222 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein4.1 g
Carbohydrates222 g
Fiber0.3 g
Sugars210 g
Total Fat8.3 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium57 mg
Potassium209 mg
Calcium156 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline22 mg
Caffeine0.4 mg
Water173 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 359. The excerpt below is the record exactly as published.
CHOCOLATE TARTS.— ^ cup milk and l4 cup water, add 1 cup sugar, 1 teaspoon butter, a pinch of soda, and ^ cake grated chocolate. When this boils add l^ tablespoons corn starch, or more, to make stiff enough, dissolved in a little water, let boil COOK COUNTY COOK BOOK 525 until thickened, add 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.