vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate with Egg
From The household cook book, 1902
Serves 1
If allowed to boil after adding the eggs they will become 'curdled.'
Presented as published in 1902. 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
270Calories
15 gProtein
24 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein15 g
Carbohydrates24 g
Fiber0.5 g
Sugars21 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium177 mg
Potassium477 mg
Calcium330 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus369 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline191 mg
Caffeine1.1 mg
Water259 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 419. The excerpt below is the record exactly as published.
CHOCOLATE WITH EGG.— Allow for each person 1 large ta- blespoon of grated chocolate; put it in a sauce=pan and slowly add boiling water, stirring and boiling a little until it thickens; then pour in enough milk to cool it, sweeten with sugar, and stir in 1 or 2 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.