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To Make Chocolate
From The complete cook book, 1900
Serves 2
Use all milk and two squares of chocolate for a richer flavor.
Presented as published in 1900. 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
292Calories
4 gProtein
58 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein4.3 g
Carbohydrates58 g
Fiber3.5 g
Sugars19 g
Total Fat5.1 g
Saturated Fat2.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol1 mg
Sodium541 mg
Potassium134 mg
Calcium159 mg
Iron17 mg
Magnesium33 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine5.4 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 128. The excerpt below is the record exactly as published.
TO MAKE CHOCOLATE. Scrape the best chocolate ; allow for each square, or large spoonful of ground chocolate, half a pint of milk 268 The Complete Cook Book. or milk and Trater; let it boil a few momenta, then put it on the back part of the stove, and it is ready when wanted. TO MAKE CHOCOLATE ANOTHER WAY. Scrape or grate the chocolate, take a ^leaping table- spoonful for each cup to be served; allow half a pint of milk or milk and water to each heaping spoonful of chocolate. Make the milk hot, rub the chocolate to a smooth paste with the cold milk, then stir it in the boiling milk. Let it boil up once; cover it and set it back in a place where it will keep warm. It is now ready to serve. Toasted biscuit or rolls should be served with it. Sweeten the chocolate unless you use the prepared chocolate. CHOCOLATE. Put one square of Baker's chocolate, two tablespoon- fuls of sugar, two tablespoonfuls of hot water, and a pinch of salt in a small saucepan, and boil until smooth ; stir constantly ; add gradually one pint of boil- ing water, and when ready to serve add one pint of hot milk
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