Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound cake baker's sweet chocolate
- 2 tablespoonfuls boiling water
- 2 level tablespoon fuls butter
Directions
Blanch the almonds by pouring boiling water on them and let them stand 2 or 3 minutes. Roast them in oven. Dip them in the following recipe for chocolate coating and drop on paraffine paper:
CHOCOLATE COATINGS— One-half pound cake Baker's sweet chocolate, 2 level tablespoon fuls butter, 2 tablespoonfuls boiling water. Put chocolate in saucepan over boiling water and when melted stir in butter and water. Mix well. If found to be too thick add more water ; if too thin, more chocolate.
Mrs. N. B. Lewis.