Chocolate Cream

Name: Chocolate Cream
Ingredients: four ounces of chocolate; a pint and a half of milk; sugar to taste; a third of an ounce of gelatine; a little milk

From The girl's own cookery book, 1882

This cream is very good when moulded.

Presented as published in 1882. 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

1089Calories

38 gProtein

103 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1089 kcal

Protein38 g

Carbohydrates103 g

Fiber7.9 g

Sugars89 g

Total Fat59 g

Saturated Fat35 g

Monounsaturated Fat16 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol97 mg

Sodium324 mg

Potassium1732 mg

Calcium968 mg

Iron9.2 mg

Magnesium255 mg

Phosphorus976 mg

Zinc5.4 mg

Copper1.4 mg

Manganese1.6 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E1 mg

Vitamin K9.2 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.6 mg

Folate2.8 mcg

Choline134 mg

Caffeine49 mg

Water646 g

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 69. The excerpt below is the record exactly as published.

chocolate cream, dissolve four ounces of choco- late in a pint and a half of milk, and boil for ten minutes, flavour with vanilla, and add sugar to taste. Dissolve a third of an ounce of gelatine in a little milk

Cook this with the app: pantry check, scaling, and the assistant.