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Whipped Chocolate
From The new practical housekeeping, 1890
Serves 3
Very delicious and easily prepared.
Presented as published in 1890. 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
556Calories
16 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein16 g
Carbohydrates92 g
Fiber4.2 g
Sugars48 g
Total Fat15 g
Saturated Fat7.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol40 mg
Sodium690 mg
Potassium682 mg
Calcium561 mg
Iron17 mg
Magnesium89 mg
Phosphorus427 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C0.1 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate65 mcg
Choline64 mg
Caffeine5.8 mg
Water490 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 154. The excerpt below is the record exactly as published.
Whipped Chocolate. — ^Wet three tablespoons chocolate with a little boiling water ; scald one quart 'milk, stir in the chocolate paste and simmer ten minutes ; put a whip-churn into the boiling mixture and churn steadily over the fire until it is a yeasty froth. Serve at once. Very delicious and easily prepared ; or melt four ounces grated chocolate over a boiling kettle, add gradually three cups boil- ing water and one ounce sugar
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