German Chocolate
From The handy dictionary of cookery, 1890
For a lighter version, omit eggs and use water.
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
1198Calories
47 gProtein
93 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories1198 kcal
Protein47 g
Carbohydrates93 g
Fiber7.9 g
Sugars79 g
Total Fat70 g
Saturated Fat36 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.6 g
Omega-30.2 g
Cholesterol812 mg
Sodium496 mg
Potassium1641 mg
Calcium775 mg
Iron13 mg
Magnesium248 mg
Phosphorus1122 mg
Zinc6.9 mg
Copper1.3 mg
Manganese1.7 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E3 mg
Vitamin K9.8 mcg
Vitamin B60.7 mg
Vitamin B124.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1.5 mg
Folate94 mcg
Choline675 mg
Caffeine49 mg
Water583 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 49. The excerpt below is the record exactly as published.
German Chocolate. Put a pint of milk and a quarter of a pound of chocolate into a clean pan on the fire ; let it get nearly to boiling- point. Then pour the milk off, and rub the chocolate into a smooth paste, taking care no lumps are left. Then put the milk back, adding sugar to taste ; let it boil about five minutes. Have ready four eggs
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