Chocolate Foam
From Granite City cook book, 1900
Serve with whipped cream.
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
1686Calories
37 gProtein
336 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1686 kcal
Protein37 g
Carbohydrates336 g
Fiber8.6 g
Sugars218 g
Total Fat23 g
Saturated Fat7 g
Monounsaturated Fat8 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol744 mg
Sodium1920 mg
Potassium548 mg
Calcium573 mg
Iron52 mg
Magnesium88 mg
Phosphorus536 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)12 mg
Folate286 mcg
Choline607 mg
Caffeine1.9 mg
Water741 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 9. The excerpt below is the record exactly as published.
CHOCOLATE FOAM. To 3 cups boiling water add 5 tea- spoons grated chocolate and 1 cup sugar. Stir well and let boil 3 minutes. Re- move from fire and dissolve in this mixture 1 box of orange jello. Stir occasionally until it begins to thicken then beat until it is foamy. Stir in whites of 4 well beaten eggs. Beat together with egg whip until very light and stiff. Add 1 teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.