vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Smooth Chocolate Drink
From The encyclopædia of practical cookery, 1890
Serves 4
If the Chocolate is wanted richer, take twice as much Chocolate, sugar, and water.
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
63Calories
0 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein0.3 g
Carbohydrates11 g
Fiber0.5 g
Sugars9.7 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.6 mg
Sodium3.6 mg
Potassium40 mg
Calcium5.9 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine3 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 321. The excerpt below is the record exactly as published.
loz. of Chocolate, add 2 table-spoonfuls of caster sugar, and put it into a small saucepan with 1 table- spoonful of hot water, stirring over a hot fire for a minute or two until it is perfectly smooth and glossy, and then stir it all into lqt. of boiling milk, or half milk and half water
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