vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frothed Chocolate
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
476Calories
18 gProtein
66 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein18 g
Carbohydrates66 g
Fiber1.4 g
Sugars52 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium378 mg
Potassium795 mg
Calcium653 mg
Iron5.7 mg
Magnesium75 mg
Phosphorus527 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.9 mg
Folate22 mcg
Choline89 mg
Caffeine1.1 mg
Water499 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 339. The excerpt below is the record exactly as published.
Frothed Chocolate. — Put 3 pints of fresh milk over the fire. Blend 3 table-spoonfuls of grated Chocolate in J pint of boiling water, and as soon as the milk boils stir the blended Chocolate into it and let it simmer for ten minutes, stirring it almost constantly. Have the whites of five eggs beaten to a stiff froth, three of them whisked up with 2oz. of sugar
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