vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From Superior cook book, 1905
Serves 20
None
Presented as published in 1905. 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
147Calories
0 gProtein
26 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein0.3 g
Carbohydrates26 g
Fiber0.2 g
Sugars25 g
Total Fat5.2 g
Saturated Fat3.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol12 mg
Sodium3.2 mg
Potassium22 mg
Calcium7.8 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus9.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 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
Folate0.7 mcg
Choline0.3 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 128. The excerpt below is the record exactly as published.
Chocolate Creams. (.'oloi- ami liii\(ii' llu' roiiilaiit Id >iiif llic taste, inoiild iiitd various sluipcs and place on ice or in a vorv cold place. Melt the chocolate in a douhle boiler and .SM'eeten vitli pcnvdered sugar or fondant. Ijct it ln'conie partially cool until it is thick enough to form a coating that will not run oil' the candy. Dip the balls quickly in the chocolate, covering- them well, and place on waxed j)aper to harden. Xuts may also be placed on each if desired. Anna FiiLcii. Chocolate Creams. Two and one-half cups sugar. 1 cup cream
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