Spanish Chocolate II

Name: Spanish Chocolate II
Ingredients: two squares (ounces) of chocolate; Twice as much sugar as chocolate; As much water as sugar; One cup of milk; one egg to every ounce of chocolate; One-quarter of a teaspoonful of salt to every cup of milk

From Principles of food preparation, 1914

Compare the flavor of the two methods.

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

964Calories

17 gProtein

159 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories964 kcal

Protein17 g

Carbohydrates159 g

Fiber4 g

Sugars152 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol220 mg

Sodium765 mg

Potassium755 mg

Calcium364 mg

Iron5.5 mg

Magnesium119 mg

Phosphorus462 mg

Zinc2.8 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A159 mcg

Vitamin E1 mg

Vitamin K4.7 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.7 mg

Folate24 mcg

Choline190 mg

Caffeine24 mg

Water367 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.

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 to every cup of milk. Method. Break the chocolate into little bits and cook with the water, sugar, and salt until a paste is formed as in Cocoa I. Add the milk, let the whole boil for a minute, have ready the eggs, stiffly beaten, and turn them quickly into the hot chocolate, beating vigorously all the while with a Dover beater. This dish will be more successful if one person turns in the eggs while the other beats, but a rapid worker can manage both operations. The essen- tial point is that the eggs shall be beaten into the mixture before they have time to coagulate in lumps. The chocolate when finished should be very thick but smooth in consistency. Make on the basis of two squares (ounces) of chocolate. Spanish Chocolate II

Read the full page as publishedCollapse the page

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