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Huyler's Chocolate
From The new Annie Dennis cook book, 1905
Serves 1
Boiling improves the flavor.
Presented as published in 1905. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4 kcal
Protein0.3 g
Carbohydrates1 g
Fiber0.5 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium45 mg
Calcium2 mg
Iron0.3 mg
Magnesium8.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine1.4 mg
Water0 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 168. The excerpt below is the record exactly as published.
Huyler's Chocolate For each breakfast cup, take one teaspoonful of "Huyler's Cocoa." Mix the same with boiling water or milk to a paste. Add rest of the milk, or milk and water
Cook this with the app: pantry check, scaling, and the assistant.