Chocolate Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with cream.
Presented as published in 1895. 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
2188Calories
40 gProtein
229 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories2188 kcal
Protein40 g
Carbohydrates229 g
Fiber1.5 g
Sugars201 g
Total Fat128 g
Saturated Fat79 g
Monounsaturated Fat35 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol444 mg
Sodium357 mg
Potassium1914 mg
Calcium1381 mg
Iron1.5 mg
Magnesium176 mg
Phosphorus1228 mg
Zinc5.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D8.9 mcg
Vitamin C0.1 mg
Vitamin A1115 mcg
Vitamin E3.4 mg
Vitamin K9.2 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.3 mg
Folate15 mcg
Choline210 mg
Caffeine3.4 mg
Water949 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 65. The excerpt below is the record exactly as published.
Chocolate Cream. y^ box gelatine Ji cup sugar I yi pint milk 2 oz. grated chocolate I pint whipped cream A little salt
Cook this with the app: pantry check, scaling, and the assistant.