Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Peppermint | 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
- five drops of oil of peppermint
- three drops of coloring
- one fourth cup of butter in a saucepan
- two cups sugar
- two squares of chocolate
- one tablespoon vanilla
- a cup of milk
- six drops of oil of wintergreen instead of peppermint
Directions
Beat the white of an egg with confectioner's sugar, putting in five drops of oil of peppermint. When thick enough to mould, let them get very cold before covering with chocolate, which is melted over tea kettle as in chocolate creams. Checker- mints are made the same, by adding three drops of coloring and six drops of oil of wintergreen instead of peppermint.
Melt one fourth cup of butter in a saucepan. Add two cups sugar and two thirds of a cup of milk. Heat to the boiling point, then add two squares of chocolate, and stir constantly until the chocolate is melted. Boil slowly about thirteen min- utes ; remove from the fire and add one tablespoon vanilla. Set the dish into cold water and beat until the mixture thickens somewhat. Pour into a but- tered pan, and when slightly cooled, mark in squares.