Chocolate Cream
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 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
14019Calories
92 gProtein
288 gCarbs
1394 gFat
Full nutrition (34 nutrients)
Calories14019 kcal
Protein92 g
Carbohydrates288 g
Fiber19 g
Sugars114 g
Total Fat1394 g
Saturated Fat801 g
Monounsaturated Fat293 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol3862 mg
Sodium804 mg
Potassium4576 mg
Calcium2413 mg
Iron20 mg
Magnesium596 mg
Phosphorus2590 mg
Zinc19 mg
Copper3.7 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K101 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate32 mcg
Choline52 mg
Caffeine91 mg
Water2297 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 25. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. °h n .,^^ Melt four ounces of Baker's chocolate on a tin plate ; set over steam; when melted, add a quarter of a pound of melted sugar in gill of water, add slowly to the cream
Cook this with the app: pantry check, scaling, and the assistant.