Chocolate Cream

Name: Chocolate Cream
Ingredients: 1 oz. of gelatine; 3 ozs. of chocolate; 2 ozs. of sugar; 0.5 pint of milk; 3 eggs; 0.5 pint of cream; 1 teaspoonful of vanilla

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

1955Calories

60 gProtein

130 gCarbs

132 gFat

Full nutrition (34 nutrients)

Calories1955 kcal

Protein60 g

Carbohydrates130 g

Fiber6 g

Sugars110 g

Total Fat132 g

Saturated Fat73 g

Monounsaturated Fat32 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol835 mg

Sodium431 mg

Potassium1287 mg

Calcium591 mg

Iron9.8 mg

Magnesium192 mg

Phosphorus863 mg

Zinc5.2 mg

Copper1.6 mg

Manganese1.3 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K13 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.2 mg

Folate79 mcg

Choline495 mg

Caffeine37 mg

Water472 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.

Chocolate Cream. For Ten Persons. — 1 oz. of gelatine ; 3 ozs. of chocolate ; 2 ozs. of sugar ; f pint of milk ; 3 eggs ; ^ pint of cream ; 1 teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.