Chocolate Cream
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1990Calories
35 gProtein
44 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories1990 kcal
Protein35 g
Carbohydrates44 g
Fiber0 g
Sugars26 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium381 mg
Potassium730 mg
Calcium399 mg
Iron3.5 mg
Magnesium52 mg
Phosphorus663 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 62. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. A Graduate Nurse. 2 tablespoons sugar. 1 pint cream. 1/^ square Baker’s Chocolate. Whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.