Chocolate Cream
From Household science and arts, 1913
Presented as published in 1913. 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
2526Calories
35 gProtein
295 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories2526 kcal
Protein35 g
Carbohydrates295 g
Fiber9.1 g
Sugars269 g
Total Fat125 g
Saturated Fat72 g
Monounsaturated Fat30 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol252 mg
Sodium141 mg
Potassium1037 mg
Calcium239 mg
Iron11 mg
Magnesium217 mg
Phosphorus415 mg
Zinc3.3 mg
Copper2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.7 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate8.4 mcg
Choline11 mg
Caffeine56 mg
Water167 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 39. The excerpt below is the record exactly as published.
CHOCOLATE CREAM Soak the gelatin in cold water ; melt the chocolate over boiling water; heat the cream until it is scalding hot and pour it over the melted chocolate. Add the sugar Digitized by Google FISH : : - -^ 101 late and the hot cream mixture to the gelatin i c. sugar and stir it xmtil it is dissolved and the li 0. cream or rich mixture is smooth. Add the vanilla
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