Chocolates: Drops
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
2275Calories
6 gProtein
481 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2275 kcal
Protein6.4 g
Carbohydrates481 g
Fiber9.1 g
Sugars456 g
Total Fat41 g
Saturated Fat24 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol10 mg
Sodium42 mg
Potassium735 mg
Calcium89 mg
Iron11 mg
Magnesium192 mg
Phosphorus268 mg
Zinc2.7 mg
Copper1.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline0 mg
Caffeine56 mg
Water120 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 40. The excerpt below is the record exactly as published.
CHOCOLATES: DROPS. MRS. LORIN HALL. Two cups confectioner’s sugar. (Pulverized may be used.) One-half cup milk and water. Then beat until stiff enough to mold in the hand into small balls. Melt the chocolate (Baker’s)
Cook this with the app: pantry check, scaling, and the assistant.