Chocolate Creams
From Cookery for little girls, 1910
Different flavorings can be used. Adding half a walnut on top before chocolate hardens enhances attractiveness.
Presented as published in 1910. 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
1571Calories
0 gProtein
402 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1571 kcal
Protein0.2 g
Carbohydrates402 g
Fiber0 g
Sugars394 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.6 mg
Sodium10 mg
Potassium17 mg
Calcium10 mg
Iron0.2 mg
Magnesium0.7 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.9 mg
Caffeine0 mg
Water6 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 38. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS Easy chocolate creams require two cupfuls of confectioner's sugar, with a few teaspoonfuls of milk to moisten enough to work like dough, and a quarter teaspoonful of vanilla. Knead well, and work out into small balls. Melt one square of unsweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.