Chocolate Cream
From Choice cookery, 1888
Presented as published in 1888. 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
2298Calories
24 gProtein
176 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2298 kcal
Protein24 g
Carbohydrates176 g
Fiber2.9 g
Sugars141 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium207 mg
Potassium712 mg
Calcium311 mg
Iron2.6 mg
Magnesium105 mg
Phosphorus419 mg
Zinc1.9 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.5 mcg
Choline6.9 mg
Caffeine6.8 mg
Water309 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 32. The excerpt below is the record exactly as published.
CHOCOLATE CREAM. 4 oz. grated chocolate 3 oz. castor sugar Yolks of 4 eggs 1 pint of cream £ oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.