vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From Original White House Cookbook, 1887
Serves 8
Presented as published in 1887. 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
20Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.4 g
Carbohydrates0.9 g
Fiber0.5 g
Sugars0 g
Total Fat1.6 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium0.8 mg
Potassium26 mg
Calcium3.2 mg
Iron0.5 mg
Magnesium10 mg
Phosphorus13 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine2.5 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 288. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS. Use “French Cream,” and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker’s chocolate
Cook this with the app: pantry check, scaling, and the assistant.