Chocolate Cream
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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
2058Calories
61 gProtein
151 gCarbs
136 gFat
Full nutrition (34 nutrients)
Calories2058 kcal
Protein61 g
Carbohydrates151 g
Fiber6 g
Sugars131 g
Total Fat136 g
Saturated Fat76 g
Monounsaturated Fat33 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol722 mg
Sodium469 mg
Potassium1542 mg
Calcium810 mg
Iron9.1 mg
Magnesium207 mg
Phosphorus957 mg
Zinc5.3 mg
Copper1.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.7 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.4 mg
Folate65 mcg
Choline11 mg
Caffeine37 mg
Water586 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 13. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. .J oz. Cox’s Gelati.ve. i oz. Sugar. \ pint Cream. Cox’.s Vanilla Essence, i pint Custard. ^ gill Cold Milk. 3 ozs. Chocolate
Cook this with the app: pantry check, scaling, and the assistant.