vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Creams
From Superior cook book, 1905
Serves 20
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
94Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein0.3 g
Carbohydrates23 g
Fiber0 g
Sugars22 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium0.7 mg
Potassium4.2 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0.3 mg
Water2.4 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 127. The excerpt below is the record exactly as published.
Chocolate Creams. Melt chocolate in douhie boiler and add a lew shavings of paraftine: dip cream in and allow to cool on oiled ]>aper. L^ i.a Rogers. Chocolate Creams. One vg'^, 1 pound of confectioner's sugar, 1 teaspoon of thick cream, i/i cake of chocolate. Whi]) white of egg
Cook this with the app: pantry check, scaling, and the assistant.