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To Make Good Chocolate
From The housewife's referee, 1898
Serves 2
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
596Calories
10 gProtein
104 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein9.9 g
Carbohydrates104 g
Fiber8.2 g
Sugars23 g
Total Fat16 g
Saturated Fat8.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol4.8 mg
Sodium1090 mg
Potassium381 mg
Calcium338 mg
Iron35 mg
Magnesium92 mg
Phosphorus164 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3.9 mcg
Vitamin E0.3 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate128 mcg
Choline16 mg
Caffeine18 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 164. The excerpt below is the record exactly as published.
To make good Chocolate. — Grate up three ounces of the very best chocolate very finely, and put it into a basin; then have a quart of boiling water, and pour on sufficient to cover the grated chocolate. Put a plate over the basin, to preserve the aroma and to aid the melting ; then take a silver spoon, and work it into a very thin, smooth, creamy paste. Next pour on the remainder of the boiling water, which must have been kept boiling on the stove, and let it all boil up once ; then directly remove the pan to a cooler part of the stove, drop in the third of a tin of condensed milk
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