vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From The complete cook book, 1900
Serves 20
Presented as published in 1900. 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
120Calories
0 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein0.3 g
Carbohydrates29 g
Fiber0.2 g
Sugars28 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium22 mg
Calcium2.5 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 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)0.1 mg
Folate2.2 mcg
Choline0.3 mg
Caffeine1.1 mg
Water13 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 143. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS. To make chocolate creams : For the insides, mix to- gether two cups of sugar, one cup of water, and one and a half tablespoons of arrowroot. Let them boil from five to eight minutes, stirring constantly. After removing from the fire, stir the mixture until it comes to a cream. When nearly smooth add one teaspoonful of extract of vanilla and form the cream into balls. For the out- sides, melt half a pound of sweet chocolate
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