vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vienna Chocolate
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. 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
551Calories
14 gProtein
35 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein14 g
Carbohydrates35 g
Fiber0.5 g
Sugars30 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol234 mg
Sodium170 mg
Potassium532 mg
Calcium369 mg
Iron1 mg
Magnesium50 mg
Phosphorus381 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.5 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline142 mg
Caffeine1.1 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
VIENNA CHOCOLATE. Scald 3 cups of milk and i cup of cream, add 3 heaping tablespoonfuls of grated chocolate, 2 of sugar, the same of cornstarch, and a teaspoonful of vanilla. Stir until smooth, cook 5 minutes more, beat the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.