vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream in Molds
From The national course in home economics, 1917
Serves 3
Serve chilled.
Presented as published in 1917. 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
627Calories
23 gProtein
80 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein23 g
Carbohydrates80 g
Fiber1.4 g
Sugars75 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol347 mg
Sodium1801 mg
Potassium634 mg
Calcium462 mg
Iron3.1 mg
Magnesium71 mg
Phosphorus482 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline294 mg
Caffeine8.1 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 213. The excerpt below is the record exactly as published.
CHOCOLATE CREAM IN MOLDS. Soak a box of gelatine in one-half pint of cold water for two hours. Put one quart of milk in the double boiler and place on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy and then stir into the hot milk. Beat the yolks of five eggs with one-half cupful of sugar. Add to the gelatine and stir the mix- ture into the hot milk. Cook three minutes longer, stirring all the while. On taking from the fire add two teaspoonfuls of vanilla and one-half salt- spoonful of sal
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