vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Chocolate I
From Boston Cooking-School cook book, 1896
Serves 2
Serve with whipped cream or marshmallows.
Presented as published in 1896. 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
513Calories
15 gProtein
73 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein15 g
Carbohydrates73 g
Fiber2.6 g
Sugars52 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol45 mg
Sodium5262 mg
Potassium690 mg
Calcium539 mg
Iron9.5 mg
Magnesium78 mg
Phosphorus425 mg
Zinc2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline68 mg
Caffeine8.1 mg
Water420 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 18. The excerpt below is the record exactly as published.
HOT CHOCOLATE I 11% squares chocolate Few grains salt 14 cup sugar ’ 1 cup boiling water 3 cups milk 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.