Chocolate Creams
From Six little cooks, 1910
If the sugar crumbles, add warm water or stand over steam.
Presented as published in 1910. 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
2187Calories
2 gProtein
547 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories2187 kcal
Protein2.5 g
Carbohydrates547 g
Fiber2.4 g
Sugars534 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium37 mg
Potassium1011 mg
Calcium25 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate3.4 mcg
Choline3.2 mg
Caffeine11 mg
Water11 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 13. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS. Take one pound cut loai sugar, water to moisten it wejl, one even teaspoonful cream tartar. Boil without stirring until it threads. (I try it by dipping a spoon into the boiling syrup and then into cold water, then, taking the cooled sugar between my finger and thumb, see if it makes a string.') Then take from the fire and let it stand for ten minutes. Now add one teaspoonful vanilla, and with a silver tablespoon beat the syrup one way till it becomes opaque. When cool enough to handle, roll into small-sized marbles, and place on a buttered plate. If AUNT JANE'S COOKING GLASS. 43 the sugar crumbles before all are made, add a few drops of warm water, or stand it over steam. While the cream is cooking, take one-fourth pound eweet chocolate
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