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Chocolate Cream a la Colbert
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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
734Calories
9 gProtein
47 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein8.8 g
Carbohydrates47 g
Fiber1.6 g
Sugars39 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol147 mg
Sodium46 mg
Potassium265 mg
Calcium103 mg
Iron1.9 mg
Magnesium43 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline2.2 mg
Caffeine9.8 mg
Water106 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 228. The excerpt below is the record exactly as published.
CHOCOLATE CREAM A LA COLBERT. Boil three pints of cream with ten ounces of sugar until reduced to a quart. Melt one-half pound of chocolate over a slow fire in one-half pint of water. Mix the melted chocolate with the cream, together with two ounces of gelatine
Cook this with the app: pantry check, scaling, and the assistant.