vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Creams
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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
70Calories
1 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein1.2 g
Carbohydrates7 g
Fiber0.8 g
Sugars5.5 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol20 mg
Sodium10 mg
Potassium71 mg
Calcium9.3 mg
Iron1 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline15 mg
Caffeine4.9 mg
Water7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 73. The excerpt below is the record exactly as published.
Chocolate Creams. — Beat the white of one ^"g^ and add to it two tablespoonfuls cold water and half teaspoonful vanilla. Stir in gradually enough confectioner's or XXX sugar to make a stiff dough. Roll into balls the size of marbles, and let dry one hour. Melt quarter pound chocolate
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