vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From Kirmess cook book, 1907
Serves 12
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
164Calories
0 gProtein
34 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories164 kcal
Protein0.2 g
Carbohydrates34 g
Fiber0 g
Sugars33 g
Total Fat3.6 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium2.4 mg
Potassium11 mg
Calcium6.3 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
half a cup of cream and two cups of granulated sugar. Set the dish in another of cold water and stir till the cream is hard enough to make into balls, first flavoring with vanilla. Melt the chocolate, and dip in the balls. CHOCOLATE CREAMS
Cook this with the app: pantry check, scaling, and the assistant.