Chocolate Cream
From The practical cookbook, 1917
Presented as published in 1917. 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
776Calories
17 gProtein
45 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein17 g
Carbohydrates45 g
Fiber1.9 g
Sugars31 g
Total Fat61 g
Saturated Fat37 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol207 mg
Sodium113 mg
Potassium880 mg
Calcium544 mg
Iron1.1 mg
Magnesium86 mg
Phosphorus502 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A518 mcg
Vitamin E1.6 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate9.1 mcg
Choline83 mg
Caffeine5.1 mg
Water361 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 12. The excerpt below is the record exactly as published.
Chocolate cream. Additional ingredient: i tb. cocoa or ^ oz. chocolate. Mix cornstarch, sugar, and cocoa with ^ c, cold milk. Scald remainder of milk and pour slowly onto cornstarch mixture. Return to double boiler and stir until thick ; cover, and cook without stirring for 20 min. Add salt and vanilla and pour into cold wet glasses. Serve with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.