vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Chocolate
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Chocolate is more like a nourishing soup.
Presented as published in 1898. 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
227Calories
3 gProtein
25 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein3.1 g
Carbohydrates25 g
Fiber2.6 g
Sugars20 g
Total Fat13 g
Saturated Fat7.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol7.5 mg
Sodium23 mg
Potassium266 mg
Calcium67 mg
Iron3 mg
Magnesium59 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline6.7 mg
Caffeine16 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 380. The excerpt below is the record exactly as published.
Spanish Chocolate , which is much thicker than the French kind, use a fire-proof casserole, large at the bottom and narrow at the top. Put into this six teacupfuls of milk and six tablets of Chocolate
Cook this with the app: pantry check, scaling, and the assistant.