vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From The new practical housekeeping, 1890
Serves 3
Can create a pleasing effect by separating chocolate and cream in the mold.
Presented as published in 1890. 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
489Calories
19 gProtein
66 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein19 g
Carbohydrates66 g
Fiber0.8 g
Sugars64 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol164 mg
Sodium183 mg
Potassium596 mg
Calcium427 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus418 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline158 mg
Caffeine4.7 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 136. The excerpt below is the record exactly as published.
Chocolate Cream. — Scald one quart milk and stir into it half package gelatine, previously dissolved in one c^ip milk, and add cup powdered sugar. Heat up once and when gols,tine is quite dis- Bolved strain. Wet four tablespoons chocolate with cold water and add to the mixture, which must again be heated smoking hot, then add gradually beaten yolks two eggs
Cook this with the app: pantry check, scaling, and the assistant.