Chocolate Cream Drops
From La cuisine creole, 1885
This amount makes about fifty drops.
Presented as published in 1885. 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
1990Calories
2 gProtein
407 gCarbs
43 gFat
Full nutrition (32 nutrients)
Calories1990 kcal
Protein2.4 g
Carbohydrates407 g
Fiber0 g
Sugars403 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium29 mg
Potassium142 mg
Calcium77 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 96. The excerpt below is the record exactly as published.
CHOCOLATE CRBAM DROPS. Mix one-half a cup of cream with two of white sugar, boil and stir f ully five minutes ; set the dish into another of cold water, and stir until it becomes hard ; then make ^pto (êVàQÏl balls abont the siz^ of marbles^ aD4 V'^t^ 9^ 242 LA CUISINE CREOLE. fork roU each one separately in the chocolaté, which has in the meantime been put in a bowl over the boilîng teakettle and melted. Put on brown paper to cool. Flavor wîth vanîlla, if desired.
Cook this with the app: pantry check, scaling, and the assistant.