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Chocolate Syrup

From The New Lucile Cook Book (1906).

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From The New Lucile Cook Book (1906), printed page 289, digitised by the Internet Archive: https://archive.org/details/bwb_S0-ELF-443

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 7 ingredients

  1. six tablespoonfuls of grated chocolate
  2. two cupfuls of boiling water
  3. four cupfuls of granulated sugar
  4. two tablespoonfuls vanilla extract
  5. one and a half gills of ice-cold milk
  6. two tablespoonfuls of syrup
  7. a teaspoonful of whipped cream

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. is the basis of a delightful beverage.
  2. Put six tablespoonfuls of grated chocolate into a saucepan over the fire, add two cupfuls of boiling water, simmer slowly, stirring occasionally until dissolved.
  3. Add four cupfuls of granulated sugar, stir until dissolved, remove the spoon, simmering for seven minutes longer.
  4. Now strain, and add two tablespoonfuls vanilla extract, and pour into bottles, which should be hermetically sealed.
  5. When ready to serve allow one and a half gills of ice-cold milk and two tablespoonfuls of syrup for every glassful required ;
  6. put them in a large, cold fruit jar, shake well for three minutes, pour into chilled glasses and drop a teaspoonful of whipped cream on each.

Plating

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