Chocolate Creams
From My best 250 recipes, 1907
Make the covering by putting a quarter of a pound of grated chocolate into a small saucepan, stand this in a pan of boiling water, add half a pound of fondant, a teaspoonful of vanilla extract, and sufficient boiling water to make it the consistency of very thick cream.
Presented as published in 1907. 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
2867Calories
3 gProtein
709 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2867 kcal
Protein2.6 g
Carbohydrates709 g
Fiber3 g
Sugars662 g
Total Fat1.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium160 mg
Potassium285 mg
Calcium43 mg
Iron2.5 mg
Magnesium74 mg
Phosphorus146 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline1.5 mg
Caffeine6.8 mg
Water85 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 43. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS Put one pound of fondant on the working board; add a teaspoonful of vanilla sugar, half a teaspoonful of vanilla extract, and work the mass until well mixed ; form into tiny balls the size of a marble and put them on oiled paper to harden. Make the covering by putting a quarter of a pound of grated chocolate into a small saucepan, stand this in a pan of boiling water, add half a pound of fondant
Cook this with the app: pantry check, scaling, and the assistant.