vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
666Calories
23 gProtein
76 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein23 g
Carbohydrates76 g
Fiber2.6 g
Sugars72 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol352 mg
Sodium251 mg
Potassium814 mg
Calcium468 mg
Iron4.5 mg
Magnesium104 mg
Phosphorus571 mg
Zinc3.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate39 mcg
Choline303 mg
Caffeine16 mg
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
Chocolate Cream. Four ounces of chocolate, one quart of milk, four ounces of sugar, and five eggs
Cook this with the app: pantry check, scaling, and the assistant.