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French Chocolate
From Superior cook book, 1905
Serves 1
Recipe by Edith M. Wright.
Presented as published in 1905. 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
591Calories
17 gProtein
93 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein17 g
Carbohydrates93 g
Fiber1.3 g
Sugars87 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium223 mg
Potassium851 mg
Calcium608 mg
Iron1.1 mg
Magnesium92 mg
Phosphorus557 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate1 mcg
Choline87 mg
Caffeine3 mg
Water477 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 122. The excerpt below is the record exactly as published.
French Chocolate. Two squares bitter chocolate, 3 tablespoons sugar, 2 tablespoons cold water, 1 164 SUPERIOR COOK BOOK saltspoon vanilla,
Cook this with the app: pantry check, scaling, and the assistant.