Chocolate Cream
From The girl's own cookery book, 1882
This cream can be moulded by itself or served with custard.
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
1103Calories
38 gProtein
104 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1103 kcal
Protein38 g
Carbohydrates104 g
Fiber7.9 g
Sugars90 g
Total Fat59 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol97 mg
Sodium324 mg
Potassium1739 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
Water649 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 and custard cream. Pink and white layers may be substituted for the brown and white by colouring half the custard cream with cochineal. To make 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
Cook this with the app: pantry check, scaling, and the assistant.