vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Meringued Chocolate
From The new practical housekeeping, 1890
Serves 3
Substitute scented chocolate for Baker's if desired.
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
420Calories
19 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein19 g
Carbohydrates42 g
Fiber1.4 g
Sugars40 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol59 mg
Sodium187 mg
Potassium799 mg
Calcium608 mg
Iron1.4 mg
Magnesium85 mg
Phosphorus525 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate2.3 mcg
Choline90 mg
Caffeine6.5 mg
Water447 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 154. The excerpt below is the record exactly as published.
Meringued Chocolate. — Three pints fresh milk, three table- spoons Baker's chocolate, grated, two tablespoons sugar, powdered for froth. Heat milk to scalding. Wet up chocolate with one cup boiling water and when the milk is hot stir this into it. Simmer gently ten minutes, stirring frequently. Boil up briskly once, take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of two eggs whipped stiff, without sugar. Pour into the chocolate pot or pitcher, which should be well heated ; have BRINKS. 187 ready in a creaoi pitcher the well-whipped whites of three eggs with three tablespoons powdered sugar
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