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Chocolate Creams
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
102Calories
2 gProtein
11 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein1.6 g
Carbohydrates11 g
Fiber1.9 g
Sugars7.6 g
Total Fat6 g
Saturated Fat3.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.2 mg
Sodium2.9 mg
Potassium94 mg
Calcium12 mg
Iron2 mg
Magnesium37 mg
Phosphorus45 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline5.2 mg
Caffeine9.1 mg
Water2.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.
Ohocolate Creams. One-fourth pound of Baker's chocolate, 3 tumblers granulated sugar, 1 tumbler of cold water
Cook this with the app: pantry check, scaling, and the assistant.