vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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
66Calories
1 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein0.8 g
Carbohydrates9.9 g
Fiber0.8 g
Sugars8.6 g
Total Fat3 g
Saturated Fat1.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.6 mg
Sodium3.2 mg
Potassium47 mg
Calcium11 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline3.1 mg
Caffeine3.8 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 104. The excerpt below is the record exactly as published.
an ounce of unsweetened chocolate, add to it two tablespoons of milk, four tablespoons sugar, one-half teaspoon butter. Stir till smooth ; drop the balls into it, and remove with a fork or candy-wire. If the chocolate becomes too stiff, add a few drops of syrup and heat again. LABORATORY COOK BOOK. 199 CHOCOLATE PEPPERMINTS. Dip peppermint creams into liquid chocolate, as directed for chocolate creams
Cook this with the app: pantry check, scaling, and the assistant.