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Drink

Vienna Chocolate

A hot chocolate beverage made with melted chocolate, boiling water, sugar, eggs, and a pinch of cinnamon.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Vienna Chocolate

Ingredients

Directions

  1. Melt four ounces of grated chocolate over a boiling kettle.

  2. Add gradually three cups of boiling water and one ounce of sugar.

  3. Set it upon the fire.

  4. When scalding hot, pour it upon the yolks of two eggs, well beaten, with one and one-half gills of cold water.

  5. Add a pinch of cinnamon.

  6. Return it to the fire for a few moments to cook the egg. It must not boil, but should be beaten with an egg-beater or milled all the time.

  7. Serve very hot.

Nutrition, whole recipe (rough)

282Calories
8 gProtein
14 gFat
30 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken the chocolate as they cook gently, giving it a richer, smoother body.
Chocolate
Provides the main flavour and the body of the drink.
Sugar
Adds sweetness to balance the bitterness of the chocolate.

The step that matters

Return it to the fire without boiling. Egg yolks thicken at gentle heat but curdle and turn grainy if they boil. Constant beating keeps the heat even and the texture smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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