Chocolate Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
4034Calories
32 gProtein
107 gCarbs
387 gFat
Full nutrition (34 nutrients)
Calories4034 kcal
Protein32 g
Carbohydrates107 g
Fiber7.9 g
Sugars55 g
Total Fat387 g
Saturated Fat221 g
Monounsaturated Fat84 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol1199 mg
Sodium299 mg
Potassium1647 mg
Calcium688 mg
Iron10 mg
Magnesium230 mg
Phosphorus888 mg
Zinc5.1 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E1.1 mg
Vitamin K33 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline147 mg
Caffeine49 mg
Water606 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 18. The excerpt below is the record exactly as published.
ne-fourth pound choco- late very fine, put it in a quart of rich milk or cream; boil it until dissolved stirring occasionally; thicken with one egg
Cook this with the app: pantry check, scaling, and the assistant.