vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
640Calories
14 gProtein
70 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein14 g
Carbohydrates70 g
Fiber2 g
Sugars53 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol243 mg
Sodium167 mg
Potassium578 mg
Calcium304 mg
Iron2.3 mg
Magnesium82 mg
Phosphorus398 mg
Zinc2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C0.2 mg
Vitamin A319 mcg
Vitamin E1.2 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline153 mg
Caffeine4.5 mg
Water356 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. Milk, 1 pint. Eggs, 3. Grated chocolate, 1 small cup. Vanilla extract, 1 teaspoon. Cold milk. Whipped cream, 1 pint. Sugar. Chopped ice, 2 cups. Carbonated water
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