vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Chocolate
From The Pattern cook-book, 1890
Serves 2
A richer drink is made by doubling the amount of chocolate.
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
502Calories
17 gProtein
57 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein17 g
Carbohydrates57 g
Fiber1.8 g
Sugars54 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol60 mg
Sodium192 mg
Potassium871 mg
Calcium614 mg
Iron2 mg
Magnesium95 mg
Phosphorus544 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K2 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
Caffeine11 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 243. The excerpt below is the record exactly as published.
plain chocolate to one quart of milk being, however, the proportion generally liked. Many prefer the chocolate thick, making it so by using a large quantity of chocolate, by putting in some thicken- ing substance, such as arrowroot, corn-starch, etc., or by mulling the chocolate. The small dasher that comes in the regular chocolate pot is called the muller, and is worked up and down the same as the dasher of a churn. This froths and thickens the chocolate. Should there be no muller among the kitchen utensils, the chocolate may be made in a double boiler, and then whipped wdth a cream whipper or a Dover ^gg beater. Whipped cream is often served with chocolate ; it should be whipped and drained, and may be served either plain, or slightly sea- soned with sugar and vanilla. BEVERAGES. 56 1 PLAIN CHOCOLATE. Two squares of chocolate. One quart of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of water
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