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Chocolate-cream Drops
From The encyclopædia of practical cookery, 1890
Serves 8
Flavor the cream with essence or fruit juice as desired.
Presented as published in 1890. 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
875Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.1 mg
Potassium106 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 328. The excerpt below is the record exactly as published.
Chocolate-cream Drops. — Put 41b. of granulated sugar into a sugar-boiler with lqt. of water
Cook this with the app: pantry check, scaling, and the assistant.