Chocolate Cream
From The school kitchen textbook, 1915
Pour a little over each portion of cream.
Presented as published in 1915. 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
477Calories
4 gProtein
107 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein4.1 g
Carbohydrates107 g
Fiber0 g
Sugars107 g
Total Fat4.2 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium67 mg
Potassium207 mg
Calcium159 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate8.5 mcg
Choline22 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 147. The excerpt below is the record exactly as published.
two squares of chocolate over hot water and blend with it one teaspoon of arrowroot and one half cup of milk. Stir it into one cup of water and one half cup of sugar which have boiled five minutes, add a few grains of salt, one teaspoon of vanilla (and one fourth teaspoon of cinnamon
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