vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Chocolate
From The farm cook & rule book, 1923
Serves 24
Makes 25 servings.
Presented as published in 1923. 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
189Calories
6 gProtein
29 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein6.2 g
Carbohydrates29 g
Fiber0.8 g
Sugars21 g
Total Fat5.6 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium191 mg
Potassium294 mg
Calcium221 mg
Iron2.4 mg
Magnesium33 mg
Phosphorus192 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate8.4 mcg
Choline30 mg
Caffeine1.1 mg
Water173 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.
Hot Chocolate (25 servings) 1^2 cupfuls grated chocolate 3 cupfuls boiling water % cupful sugar 1 gallon milk % teaspoonful salt 2i/2 teaspoonfuls vanilla
Cook this with the app: pantry check, scaling, and the assistant.