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Mulled 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
517Calories
24 gProtein
52 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein24 g
Carbohydrates52 g
Fiber0.7 g
Sugars49 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium298 mg
Potassium1160 mg
Calcium903 mg
Iron0.6 mg
Magnesium105 mg
Phosphorus775 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0.1 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate0.6 mcg
Choline130 mg
Caffeine1.7 mg
Water653 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.
Mulled Chocolate. — Blend 3 table-spoonfuls of grated Chocolate to a paste with boiling- water. Put 3 pints of fresh milk
Cook this with the app: pantry check, scaling, and the assistant.