vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Creams
From Temperance cook book, 1887
Serves 20
Presented as published in 1887. 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
140Calories
1 gProtein
27 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein0.6 g
Carbohydrates27 g
Fiber0.8 g
Sugars26 g
Total Fat3.6 g
Saturated Fat2.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.9 mg
Sodium3.4 mg
Potassium67 mg
Calcium7 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0 mg
Caffeine4.9 mg
Water13 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 118. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS. INSIDE. — Two cupfuls of sugar, one cupful of water, one and a half tablespoonfuls of arrowroot, one teaspoonful of vanilla. OUTSIDE. — Half a pound of chocolate
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