vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate, Vienna Style
From The national course in home economics, 1917
Serves 2
Recipe by Maria Parloa.
Presented as published in 1917. 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
635Calories
21 gProtein
59 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein21 g
Carbohydrates59 g
Fiber2 g
Sugars47 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium396 mg
Potassium854 mg
Calcium620 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus513 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E2.7 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate36 mcg
Choline97 mg
Caffeine12 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 243. The excerpt below is the record exactly as published.
CHOCOLATE, VIENNA STYLE. Use four ounces of vanilla chocolate, one quart of milk, three table- spoonfuls of hot water and one tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.