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Chocolate Cream (Creme au Chocolat) a la Pompadour
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
224Calories
4 gProtein
15 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein3.6 g
Carbohydrates15 g
Fiber0.7 g
Sugars11 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol41 mg
Sodium16 mg
Potassium91 mg
Calcium31 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1 mg
Caffeine4.1 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 516. The excerpt below is the record exactly as published.
hocolate Cream (Creme au Chocolat ) a la Pompadour Glaze a ring mould with lemon aspic, decorate with cream and chocolate. To one cup cream take two tablespoons dissolved Cox’s gelatine. Thicken half cup water with one small tablespoon cornstarch; add three tablespoons sugar and two ounces chocolate
Cook this with the app: pantry check, scaling, and the assistant.