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Chocolate Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Presented as published in 1907. 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
310Calories
3 gProtein
35 gCarbs
18 gFat
Full nutrition (30 nutrients)
Calories310 kcal
Protein2.8 g
Carbohydrates35 g
Fiber4 g
Sugars27 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.5 mg
Sodium14 mg
Potassium317 mg
Calcium32 mg
Iron4.5 mg
Magnesium83 mg
Phosphorus117 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Caffeine24 mg
Water0.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 82. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. CREME FRANCAIS AU CHOCOLAT. Add four ounces of chocolate
Cook this with the app: pantry check, scaling, and the assistant.