Chocolate Cream
From The fun of cooking, 1915
Omitting the cream is optional.
Presented as published in 1915. 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
527Calories
16 gProtein
81 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein16 g
Carbohydrates81 g
Fiber0.1 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium736 mg
Calcium600 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 56. The excerpt below is the record exactly as published.
CHOCOLATE CREAM 1 pint of milk. 4 tablespoonfuls of sugar. 2 squares of unsweetened chocolate. 1 tablespoonf ul of cornstarch. 1 pinch of salt. % teaspoonful of vanilla. % pint of thick, sweet cream.
Cook this with the app: pantry check, scaling, and the assistant.