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French Chocolate
From Kentucky receipt book, 1903
Serves 3
Sugar and vanilla may be omitted while cooking and served with cut sugar.
Presented as published in 1903. 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
658Calories
5 gProtein
157 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein4.6 g
Carbohydrates157 g
Fiber4.3 g
Sugars117 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium431 mg
Potassium270 mg
Calcium116 mg
Iron13 mg
Magnesium75 mg
Phosphorus151 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate45 mcg
Choline5.4 mg
Caffeine6 mg
Water160 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 184. The excerpt below is the record exactly as published.
French Chocolate. Two coffee cups of new milk, 2 cups boiling water, 1 cup of grated chocolate. When water boils add the chocolate as soon as it boils up, stir well with a spoon and add the milk. Cook a few min- utes and serve chocolate with whipped cream on top each cup. One KENTUCKY RECEIPT BOOK. 305 teacup of granulated sugar may be added while cooking, then beat well and add 1 teaspoon of vanilla
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