Chocolate Cream Drops
From La cuisine creole, 1885
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
1950Calories
2 gProtein
405 gCarbs
43 gFat
Full nutrition (23 nutrients)
Calories1950 kcal
Protein2.4 g
Carbohydrates405 g
Sugars401 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium28 mg
Potassium122 mg
Calcium76 mg
Iron0.2 mg
Magnesium8.2 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 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
Cook this with the app: pantry check, scaling, and the assistant.