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Chocolate Cream Filling

Name: Chocolate Cream Filling
Yield: 8 servings
Ingredients: Whip 1 pint of cream until stiff; melt 2 squares of Walter Baker's chocolate; add ^ cup of sugar to this; and % a cup of whipped cream; and a little vanilla; Reserve a scant cup of the whipped cream, sweeten, flavor and set aside

From The Henderson cook book, 1914

Serves 8

— Mrs. D. H. Mangum.

Presented as published in 1914. 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

427Calories

3 gProtein

19 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories427 kcal

Protein3.1 g

Carbohydrates19 g

Fiber1 g

Sugars14 g

Total Fat38 g

Saturated Fat22 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol102 mg

Sodium21 mg

Potassium159 mg

Calcium75 mg

Iron1.1 mg

Magnesium27 mg

Phosphorus88 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.2 mcg

Choline5.3 mg

Caffeine5 mg

Water60 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 55. The excerpt below is the record exactly as published.

CHOCOLATE CREAM FILLING. Whip 1 pint of cream until stiff and place to drain; melt 2 squares of Walter Baker's chocolate and add ^ cup of sugar to this and % a cup of whipped cream and a little vanilla. Reserve a scant cup of the whipped cream, sweeten, flavor and set aside

Cook this with the app: pantry check, scaling, and the assistant.