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Chocolate Cream in Glasses a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 1
Arrange on a paper doily on a platter.
Presented as published in 1918. 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
572Calories
3 gProtein
101 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein2.8 g
Carbohydrates101 g
Fiber4.1 g
Sugars77 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol4.5 mg
Sodium26 mg
Potassium322 mg
Calcium43 mg
Iron4.7 mg
Magnesium87 mg
Phosphorus119 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0.1 mg
Caffeine24 mg
Water357 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 515. The excerpt below is the record exactly as published.
one cup of water on stove; thicken with one tablespoon cornstarch dissolved in half cup water; add four ounces chocolate, four table¬ spoons sugar, a pinch of salt, and a teaspoon vanilla. When done, remove from the fire, stir in the saucepan on ice until cold; when cold, add one cup whipped cream. Fill the baskets, put some whipped cream on the top, stick the handles in. Arrange on a paper doily with whipped cream in the centre; garnish with spun sugar. Chocolate Cream in Glasses a la Europeenne Chocolat a la Creme en Verres, a la Europeenne Put one cup water on the stove, thicken wdth two tablespoons cornstarch dissolved in half cup water, two ounces chocolate, four tablespoons sugar
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