vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Coating for Creams
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
27Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.2 g
Carbohydrates4.8 g
Fiber0.3 g
Sugars4.3 g
Total Fat1 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.2 mg
Potassium25 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium5.9 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline2.9 mg
Caffeine0.9 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
CHOCOLATE COATING FOB CREAMS. Melt sweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.