vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Cream Renvérsée
From The national course in home economics, 1917
Serves 3
Serve cold.
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
505Calories
11 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein11 g
Carbohydrates88 g
Fiber0.7 g
Sugars87 g
Total Fat14 g
Saturated Fat7.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol40 mg
Sodium515 mg
Potassium542 mg
Calcium406 mg
Iron0.8 mg
Magnesium53 mg
Phosphorus348 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline58 mg
Caffeine4.1 mg
Water286 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 214. The excerpt below is the record exactly as published.
CHOCOLATE CREAM RENVERS^E. Use one quart of milk, seven eggs, one-half pint of sugar, one ounce of chocolate, one-half teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.