vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Vienna Chocolate
From The household (of the Detroit free press), 1886
Serves 2
It must not boil, but should be beaten with an egg-beater or milled all the time.
Presented as published in 1886. 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
547Calories
13 gProtein
108 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein13 g
Carbohydrates108 g
Fiber5.4 g
Sugars43 g
Total Fat7.2 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium921 mg
Potassium292 mg
Calcium266 mg
Iron26 mg
Magnesium65 mg
Phosphorus222 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate120 mcg
Choline157 mg
Caffeine3.4 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 387. The excerpt below is the record exactly as published.
VIENNA CHOCOLATE. Melt four ounces of grated chocolate over a boiling kettle, add gradu- ally three cups of boiling water and one ounce of sugar. Set it upon the fire, and when scalding hot pour it upon the yolks of two eggs, well beaten, with one and one-half gills of cold water
Cook this with the app: pantry check, scaling, and the assistant.