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Hot Chocolate
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
177Calories
3 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein3 g
Carbohydrates24 g
Fiber3.7 g
Sugars9.8 g
Total Fat7.7 g
Saturated Fat4.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.3 mg
Sodium138 mg
Potassium141 mg
Calcium65 mg
Iron6.5 mg
Magnesium51 mg
Phosphorus66 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate20 mcg
Choline8.2 mg
Caffeine11 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 146. The excerpt below is the record exactly as published.
HOT CHOCOLATE 2 ounces unsweetened chocolate 1 cup boiling water 3 tablespoons sugar 3 cups hot milk Small piece stick cinnamon 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.