vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From Temperance cook book, 1887
Serves 8
The boiling of the cream is of great importance.
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
506Calories
8 gProtein
13 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein8 g
Carbohydrates13 g
Fiber0.2 g
Sugars7.8 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol284 mg
Sodium87 mg
Potassium191 mg
Calcium98 mg
Iron1 mg
Magnesium17 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline129 mg
Caffeine1.3 mg
Water101 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. One quart of cream, two teacupfuls of powdered sugar, yolks of six eggs, white of one egg, zest of lemon, a piece as large as a nickel cent, one bar of chocolate
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