Spanish Chocolate I

Name: Spanish Chocolate I
Ingredients: one ounce of chocolate; twice as much sugar as chocolate; one cup of milk; one egg; one-quarter of a teaspoonful of salt

From Principles of food preparation, 1914

Presented as published in 1914. 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

469Calories

16 gProtein

54 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories469 kcal

Protein16 g

Carbohydrates54 g

Fiber2 g

Sugars51 g

Total Fat22 g

Saturated Fat11 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol218 mg

Sodium754 mg

Potassium594 mg

Calcium344 mg

Iron3.2 mg

Magnesium76 mg

Phosphorus404 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E0.8 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.5 mg

Folate24 mcg

Choline190 mg

Caffeine12 mg

Water253 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 86. The excerpt below is the record exactly as published.

Spanish Chocolate I Ingredients. Chocolate, sugar, water, salt, milk, eggs. Proportions. Twice as much sugar as chocolate. As much water as sugar. One cup of milk and one egg to every ounce of chocolate. One-quarter of a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.