vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
432Calories
28 gProtein
22 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein28 g
Carbohydrates22 g
Fiber0.4 g
Sugars21 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol509 mg
Sodium318 mg
Potassium756 mg
Calcium523 mg
Iron2.7 mg
Magnesium68 mg
Phosphorus630 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.5 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate59 mcg
Choline433 mg
Caffeine2.7 mg
Water417 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.
CHOCOLATE CEEAM. Mrs. Spruance. Soak one box of Coxe's English gelatine (in cold water sufficient to cover) one hour; one quart of milk boiled; scrape two ounces of French chocolate, mix with eight spoons of white sugar; moisten this with three spoons of the boiling milk ; then stir in the gelatine and the yolks of ten well beaten eggs ; stir three minutes briskly ; take off, strain and add two teaspoons of vanilla ; strain and put in moulds to cool. Serve with sugar and cream. CHOCOLATE CEEAM, Mrs. King. Half a cake of chocolate dissolved in a little hot water; put in a cup of milk and when it boils have five eggs well beaten and mixed with two cups of milk
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