gluten-freenut-freesoy-freefish-freeshellfish-free

Chocolate Cream No. 1

Name: Chocolate Cream No. 1
Yield: 6 servings
Ingredients: three ounces of grated chocolate; one-quarter pound of sugar; one and one-half pints of cream; one and one-half ounces of clarified isinglass or gelatin; the yolks of six eggs

From Original White House Cookbook, 1887

Serves 6

Presented as published in 1887. 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

609Calories

15 gProtein

33 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein15 g

Carbohydrates33 g

Fiber0.4 g

Sugars26 g

Total Fat47 g

Saturated Fat26 g

Monounsaturated Fat10 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol307 mg

Sodium119 mg

Potassium216 mg

Calcium106 mg

Iron1.3 mg

Magnesium24 mg

Phosphorus187 mg

Zinc1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate26 mcg

Choline150 mg

Caffeine0.9 mg

Water111 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 224. The excerpt below is the record exactly as published.

CHOCOLATE CREAM. No. 1. Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs

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