Chocolate Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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
1283Calories
22 gProtein
55 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1283 kcal
Protein22 g
Carbohydrates55 g
Fiber4 g
Sugars39 g
Total Fat109 g
Saturated Fat63 g
Monounsaturated Fat24 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol275 mg
Sodium168 mg
Potassium911 mg
Calcium479 mg
Iron4.6 mg
Magnesium127 mg
Phosphorus499 mg
Zinc2.7 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate2.1 mcg
Choline46 mg
Caffeine24 mg
Water352 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.
Chocolate Cream. Half a pint of cream, half a pint of milk, quarter of an ounce of gelatine, 2 ounces of chocolate, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.