vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From Harper's cook book encyclopædia, 1902
Serves 4
Time: twenty minutes.
Presented as published in 1902. 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
566Calories
9 gProtein
23 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein9 g
Carbohydrates23 g
Fiber0.5 g
Sugars18 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium97 mg
Potassium222 mg
Calcium104 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus180 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline147 mg
Caffeine3 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 95. The excerpt below is the record exactly as published.
Chocolate Cream. — Grate i oz. of the best chocolate and 2 ozs. of sugar into a pint of thick cream ; boil it, stirring it all the time, until quite smooth ; then add, when cool, the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.