vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate, To Drink
From Cookery for every household, 1914
Serves 1
A richer chocolate may be made by adding a well-beaten egg.
Presented as published in 1914. 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
325Calories
4 gProtein
36 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein3.6 g
Carbohydrates36 g
Fiber4 g
Sugars28 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol7.5 mg
Sodium24 mg
Potassium355 mg
Calcium63 mg
Iron4.5 mg
Magnesium86 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A9.1 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline4.5 mg
Caffeine24 mg
Water52 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 989. The excerpt below is the record exactly as published.
Chocolate, To Drink 2 oz. chocolate. I 1 pt. milk. 2 or 3 table-sps. water. ) Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.