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Hot Chocolate II
From Boston Cooking-School cook book, 1896
Serves 2
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
413Calories
17 gProtein
45 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein17 g
Carbohydrates45 g
Fiber1.1 g
Sugars43 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol58 mg
Sodium5036 mg
Potassium845 mg
Calcium612 mg
Iron0.7 mg
Magnesium85 mg
Phosphorus533 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate1.4 mcg
Choline100 mg
Caffeine4 mg
Water430 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 II 2 ounces sweetened chocolate Few grains salt 4 cups milk
Cook this with the app: pantry check, scaling, and the assistant.