vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
399Calories
9 gProtein
14 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein8.7 g
Carbohydrates14 g
Fiber0 g
Sugars11 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol207 mg
Sodium70 mg
Potassium129 mg
Calcium73 mg
Iron0.6 mg
Magnesium9.8 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline93 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.
Chocolate Cream. Quarter lb. Cadbury's grated chocolate, 3 oz. castor sugar, \\ pints of rich cream, 1 oz. gelatine, the yolks of 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.