Chocolate Cream
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
795Calories
38 gProtein
53 gCarbs
48 gFat
Full nutrition (30 nutrients)
Calories795 kcal
Protein38 g
Carbohydrates53 g
Sugars54 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium278 mg
Potassium1097 mg
Calcium899 mg
Iron0 mg
Magnesium87 mg
Phosphorus738 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin A234 mcg
Vitamin E5.2 mg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Water688 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 46. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. BREAK a bar of chocolate into small pieces, and pour over it a pint and a half of milk, let it remain until it is dissolved, and then boil it slowly for ten minutes. Well beat the yolks of five eggs with a spoonful and a half of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.