Chocolate Glace
From Bread, cakes, and biscuits, 1902
Must be smooth to flow nicely.
Presented as published in 1902. 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
2083Calories
5 gProtein
483 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories2083 kcal
Protein4.6 g
Carbohydrates483 g
Fiber2 g
Sugars461 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium225 mg
Potassium133 mg
Calcium29 mg
Iron1.5 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate36 mcg
Choline9.9 mg
Caffeine12 mg
Water165 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Chocolate Glace is made by cooking 2oz. of vanilla choco- late with a gill of water till it is perfectly smooth, then stir into it a pound of icing sugar and three tablespoonfuls of warm water
Cook this with the app: pantry check, scaling, and the assistant.