vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Chocolate
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
342Calories
3 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein2.8 g
Carbohydrates43 g
Fiber4 g
Sugars35 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.5 mg
Sodium16 mg
Potassium344 mg
Calcium45 mg
Iron4.6 mg
Magnesium86 mg
Phosphorus117 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0.2 mg
Caffeine24 mg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 339. The excerpt below is the record exactly as published.
Iced Chocolate. — Break 4oz. of Chocolate into small pieces ; put these in a saucepan with J teacupful of cold water, and stir over a slow fire, with a wooden spoon, until dissolved. Take the Chocolate off the fire, mix in 1 teacupful of hot water, and stir it well for a few minutes ; mix 1 teacupful of cold syrup
Cook this with the app: pantry check, scaling, and the assistant.