Chocolate Creams
From Catherine Owen's new cook book .., 1885
Ensure there is more chocolate than sugar for the coating.
Presented as published in 1885. 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
1024Calories
1 gProtein
228 gCarbs
16 gFat
Full nutrition (23 nutrients)
Calories1024 kcal
Protein0.9 g
Carbohydrates228 g
Sugars226 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Cholesterol45 mg
Sodium11 mg
Potassium47 mg
Calcium29 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water26 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 51. The excerpt below is the record exactly as published.
chocolate ceeams are made as follows : Boil half a pound of sugar with three tablespoonfuls of thick cream till it makes a soft ball in water, then let it cool. When cool beat it till it is yery white, flayor with a few drops of yanilla and make it into balls the size of a large pea; then take some unsweetened chocolate warmed, mix it with a piece ol fondant melted
Cook this with the app: pantry check, scaling, and the assistant.