Chocolatiere
From Breakfasts and teas, 1907
Popular for young girls and matrons.
Presented as published in 1907. 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
1105Calories
15 gProtein
112 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories1105 kcal
Protein15 g
Carbohydrates112 g
Fiber2.9 g
Sugars44 g
Total Fat68 g
Saturated Fat38 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.6 g
Cholesterol233 mg
Sodium518 mg
Potassium749 mg
Calcium351 mg
Iron2.1 mg
Magnesium89 mg
Phosphorus427 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A440 mcg
Vitamin E1.6 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate35 mcg
Choline174 mg
Caffeine5.5 mg
Water404 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 36. The excerpt below is the record exactly as published.
Chocolatiere. A chocolatiere is a pretty affair. The decoration is an immense mound of bride roses in the center of the dining room table. The refreshments are baskets of chocolate ice cream filled with whipped cream. The cakes are chocolate squares. The candies are all choco- late and cream, and hot chocolate is served
Cook this with the app: pantry check, scaling, and the assistant.