vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frothed Chocolate
From The new Kentucky home cook book, 1884
Serves 6
Have ready in a cream-pitcher the whipped whites of three eggs with two tablespoonfuls of sugar beaten into them, with which cover the surface of each cupful of chocolate before serving.
Presented as published in 1884. 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
95Calories
3 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein3.3 g
Carbohydrates12 g
Fiber1.1 g
Sugars4.3 g
Total Fat3.9 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium114 mg
Potassium67 mg
Calcium39 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus55 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline52 mg
Caffeine3.3 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 158. The excerpt below is the record exactly as published.
FROTHED CHOCOLATE. Take three table-spoonfuls of Baker's chocolate grated fine, wet it with one cupful of boiling water, add three pints of boiling milk. Stir well ; simmer gently for ten minutes ; take from the fire and add two or three table-spoonfuls of sugar. Stir in the well-whipped whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.