vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Mrs. H. W. Price.
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
732Calories
11 gProtein
68 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein11 g
Carbohydrates68 g
Fiber7.4 g
Sugars52 g
Total Fat46 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol111 mg
Sodium53 mg
Potassium676 mg
Calcium125 mg
Iron8.7 mg
Magnesium162 mg
Phosphorus293 mg
Zinc2.5 mg
Copper1.2 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.8 mg
Vitamin K9.4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate10 mcg
Choline59 mg
Caffeine46 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 58. The excerpt below is the record exactly as published.
Chocolate Cream (1). Cover ioz. gelatine with water, pound 30ZS. of chocolate with caster sugar to taste. Put it into a saucepan with f pint of milk; stir till it thickens, but do not allow it to boil ; when entirely dissolved take away from fire and stir in the yolks of 3 eggs, pre- viously beaten, and add the gelatine. Whisk in | pint of cream
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