vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From The new Kentucky home cook book, 1884
Serves 6
Mrs. Harry Wadsworth.
Presented as published in 1884. 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
781Calories
11 gProtein
41 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories781 kcal
Protein11 g
Carbohydrates41 g
Fiber0.7 g
Sugars31 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol242 mg
Sodium126 mg
Potassium473 mg
Calcium310 mg
Iron0.8 mg
Magnesium51 mg
Phosphorus317 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate8.8 mcg
Choline79 mg
Caffeine3.3 mg
Water249 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 152. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. Take one quart of rich cream ; bring one quart of milk to a boiling, and stir in one and one-half section of sweet chocolate, two eggs beaten light, and one table-spoonful of corn starch; boil until thick. When cold, add the cream and one table-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.