Egg Chocolate

Name: Egg Chocolate
Ingredients: one pint of milk; three rounding tablespoons of shaved Baker's chocolate; the same amount of sugar; one-half teaspoon of vanilla; the yolk of one egg

From Trinity cook book, 1925

You can beat the egg white with sugar instead of using cream.

Presented as published in 1925. 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

516Calories

22 gProtein

61 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories516 kcal

Protein22 g

Carbohydrates61 g

Fiber0 g

Sugars62 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium257 mg

Potassium804 mg

Calcium628 mg

Iron0.9 mg

Magnesium64 mg

Phosphorus591 mg

Zinc2.7 mg

Copper0 mg

Manganese0 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate24 mcg

Choline234 mg

Caffeine0 mg

Water469 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 54. The excerpt below is the record exactly as published.

EGG CHOCOLATE To one pint of milk add three rounding tablespoons of shaved Baker's chocolate, the same amount of sugar and a tiny pinch of salt. Let cook for ( 83 ) ten minutes and add one-half teaspoon of vanilla. Allow the yolk of one egg

Cook this with the app: pantry check, scaling, and the assistant.