vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Chocolate
From The national course in home economics, 1917
Serves 2
Recipe by Maria Parloa.
Presented as published in 1917. 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
520Calories
17 gProtein
59 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein17 g
Carbohydrates59 g
Fiber2 g
Sugars56 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol61 mg
Sodium193 mg
Potassium890 mg
Calcium616 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus551 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline87 mg
Caffeine12 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 242. The excerpt below is the record exactly as published.
PLAIN CHOCOLATE. For six people, use one quart of milk, two ounces of chocolate, one tablespoonful of corn-starch, three tablespoonfuls of sugar and two table- spoonfuls of hot wat
Cook this with the app: pantry check, scaling, and the assistant.