Chocolate Cream a la Charlotta

Name: Chocolate Cream a la Charlotta
Ingredients: a half cup of water; a teaspoon of cornstarch; the other half cup of water; three tablespoons of grated chocolate; three tablespoons of granulated sugar; four tablespoons of dissolved Cox’s gelatine; the cup of whipped cream

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serve with whipped cream.

Presented as published in 1924. 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

1024Calories

37 gProtein

106 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories1024 kcal

Protein37 g

Carbohydrates106 g

Fiber1.5 g

Sugars84 g

Total Fat53 g

Saturated Fat33 g

Monounsaturated Fat15 g

Polyunsaturated Fat2 g

Cholesterol178 mg

Sodium131 mg

Potassium479 mg

Calcium270 mg

Iron1.7 mg

Magnesium72 mg

Phosphorus294 mg

Zinc1.3 mg

Copper1 mg

Manganese0.3 mg

Vitamin D0.9 mcg

Vitamin C0.1 mg

Vitamin A440 mcg

Vitamin E1.5 mg

Vitamin K4.7 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate18 mcg

Choline53 mg

Caffeine3.4 mg

Water402 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 108. The excerpt below is the record exactly as published.

Chocolate Cream a la Charlotta Creme au Chocolat a la Charlotte Take fancy high timbale forms; glaze with lemon aspic and deco¬ rate at the bottom of the forms with colored cream according to the fancy moulds. Drip aspic on the decoration. Fill with chocolate cream about three inches in height and then the rest fill with charlotte russe. Leave on ice until cold, dip in warm water, turn out, and serve with whipped cream. Chocolate Cream. Put a half cup of water on the stove, thicken with a teaspoon of cornstarch dissolved in the other half cup of water; add to that three tablespoons of grated chocolate, three tablespoons of granulated sugar, and after it comes to a boil, take off the stove and put the saucepan on ice and stir it, adding to it four tablespoons of dissolved Cox’s gelatine. When it gets cold and begins to settle, add the cup of whipped cream

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