Chocolate Creams No. 2
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium10 mg
Calcium11 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 22. The excerpt below is the record exactly as published.
CHOCOLATE CREAMS NO. 2. Prepare a fondant by putting into a graniteware sauce- pan two cupfuls granulated sugar and one cupful water. Stir until sugar is nearly dissolved ; place on fire and heat slowly, but do not stir or jar saucepan. Watch carefully and note when it begins to boil. After boiling ten minutes, drop a small quantity into cold water; if it hardens suf- 43 ficiently to form a soft ball when rolled between thumb and finger, it has been boiled sufficiently. Take saucepan from fire immediately and set in a cool, dry place. When syrup has cooled so that finger can be held in it comfortably, pour it into a bowl and stir with wooden spoon until thick and white. When a little dry and hard, take out spoon and work with hand until soft and smooth. Flavor with a few drops of vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.