Reception Chocolate
From The school kitchen textbook, 1915
This serves 60 to 80 people.
Presented as published in 1915. 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
4247Calories
168 gProtein
450 gCarbs
298 gFat
Full nutrition (34 nutrients)
Calories4247 kcal
Protein168 g
Carbohydrates450 g
Fiber135 g
Sugars179 g
Total Fat298 g
Saturated Fat170 g
Monounsaturated Fat71 g
Polyunsaturated Fat5.9 g
Omega-30.3 g
Cholesterol1088 mg
Sodium1067 mg
Potassium14923 mg
Calcium3246 mg
Iron72 mg
Magnesium2433 mg
Phosphorus5737 mg
Zinc39 mg
Copper16 mg
Manganese17 mg
Vitamin D21 mcg
Vitamin C0 mg
Vitamin A784 mcg
Vitamin E2.5 mg
Vitamin K22 mcg
Vitamin B62 mg
Vitamin B1211 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)5.2 mg
Niacin (B3)13 mg
Folate192 mcg
Choline693 mg
Caffeine354 mg
Water2085 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
Reception Chocolate 2 qts. milk. 1 pt. cream. 1 lb. cocoa powder. 2 eggs. 6 tbsp. white sugar. 3 tsp. vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.