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Hot Chocolate

Name: Hot Chocolate
Yield: 2 servings
Ingredients: Unsweetened chocolate, 2 squares; Boiling water, 1/2 cup; Milk, 1 1/2 pints; Sugar, 1/4 cup

From Mary Jane's cook book, 1916

Serves 2

For a delicious novelty substitute hot strong coffee for the boiling water.

Presented as published in 1916. 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

520Calories

16 gProtein

59 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein16 g

Carbohydrates59 g

Fiber4.8 g

Sugars43 g

Total Fat25 g

Saturated Fat15 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol44 mg

Sodium279 mg

Potassium772 mg

Calcium513 mg

Iron8.3 mg

Magnesium129 mg

Phosphorus477 mg

Zinc4 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.3 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate23 mcg

Choline78 mg

Caffeine20 mg

Water370 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 3. The excerpt below is the record exactly as published.

HOT CHOCOLATE. Cornstarch, 1 teaspoon. Milk, 4 cups. Sugar, 1-3 cup. Unsweetened chocolate, 4 ounces. Mix cornstarch and sugar and blend smooth with y2 cup of the cold milk. Scald remainder of milk and .slowly pour in the corn- starch mixture, stirring all the time. Melt the chocolate over hot water, add to the hot milk and boil all together a few minutes. Serve piping hot with whipped cream. 10 BEVERAGES. HOT CHOCOLATE. Unsweetened chocolate, 2 Boiling water, 1/2 cup. squares. Milk, iy2 pints. Sugar, 14 cup. Melt chocolate over hot water, stir in sugar and add gradually, while stirring constantly the boiling water. Stir until smooth and cook for 8 minutes. Add gradually the milk which should be scald- ing hot, heat well and just before serving beat with an egg beater. Serve with whipped cream. For a delicious novelty substitute hot strong coffee for the boiling water in this recipe. COCOANUT CUP. Milk, 3 pints. Egg whites, 3. Unsweetened chocolate, % cake. Grated cocoanut, % cup. Cold water, 3 tablespoons. Whipped cream. Sugar, 1/2 cup

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