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Chocolate with Milk and Water
From The encyclopædia of practical cookery, 1890
Serves 4
Use all milk and two squares of Chocolate if desired very rich.
Presented as published in 1890. 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
141Calories
3 gProtein
26 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein2.6 g
Carbohydrates26 g
Fiber1.8 g
Sugars3.5 g
Total Fat2.9 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.6 mg
Sodium271 mg
Potassium77 mg
Calcium81 mg
Iron8.7 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate38 mcg
Choline3.1 mg
Caffeine3 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 321. The excerpt below is the record exactly as published.
loz. square of Chocolate, and 'with 2 table- spoonfuls of flour mix it with 2 table-spoonfuls of hot water and 1 pinch of salt. Put this in a small saucepan, and boil until smooth, stirring constantly. Add gradually 1 pint of boiling water, and when ready to serve add 1 pint of hot milk
Cook this with the app: pantry check, scaling, and the assistant.