vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From The Twin-city housewife, 1920
Serves 7
Presented as published in 1920. 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
851Calories
11 gProtein
72 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein11 g
Carbohydrates72 g
Fiber1.3 g
Sugars64 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol234 mg
Sodium113 mg
Potassium438 mg
Calcium274 mg
Iron1.9 mg
Magnesium54 mg
Phosphorus293 mg
Zinc2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline91 mg
Caffeine6.5 mg
Water217 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 50. The excerpt below is the record exactly as published.
Chocolate Cream One quart of milk, two small cups of sugar, yolks of three eggs, one tablespoon flour, two ounces Baker’s chocolate, one quart of cream, vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.