Chocolate Cream prepared without cooking
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
2161Calories
50 gProtein
173 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories2161 kcal
Protein50 g
Carbohydrates173 g
Fiber18 g
Sugars128 g
Total Fat143 g
Saturated Fat81 g
Monounsaturated Fat44 g
Polyunsaturated Fat8.3 g
Omega-30.3 g
Cholesterol940 mg
Sodium384 mg
Potassium2057 mg
Calcium500 mg
Iron23 mg
Magnesium418 mg
Phosphorus1121 mg
Zinc8.4 mg
Copper2.9 mg
Manganese3.5 mg
Vitamin D4.9 mcg
Vitamin C0 mg
Vitamin A765 mcg
Vitamin E4.8 mg
Vitamin K24 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.1 mg
Folate105 mcg
Choline630 mg
Caffeine103 mg
Water772 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 75. The excerpt below is the record exactly as published.
Chocolate Cream prepared without cookimg.) ^ lb. chocolate. I tablespoonful cocoa. Vanilla flavouring. \ pint water. 6 leaves of gelatine. \ pint whipped cream. Whites of 4 eggs.
Cook this with the app: pantry check, scaling, and the assistant.