Chocolate Cream
From The child's cookery book, 1900
Presented as published in 1900. 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
191Calories
8 gProtein
22 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories191 kcal
Protein8.5 g
Carbohydrates22 g
Fiber0.3 g
Sugars16 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium377 mg
Calcium300 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.
Chocolate Cream One bar of chocolate broken into small pieces, half a pint of milk poured over it to soak till it is dissolved. Put into a cup one tablespoonful of corn flour, mix it well with a little milk, then add the half-pint soaked in chocolate, and a dessertspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.