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Chocolate Creams
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
29Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates4.8 g
Fiber0.2 g
Sugars4.3 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium1.1 mg
Potassium18 mg
Calcium1.8 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 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 mcg
Choline0 mg
Caffeine1.3 mg
Water0.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.
Chocolate Creams Mould Fondant into any shape desired. Let stand in a cool place until firm. DECEMBEB MENUS 119 Melt plain or confectioner's chocolate
Cook this with the app: pantry check, scaling, and the assistant.