vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Glacis
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
The chocolate syrup may also be added without the beaten whites, and chopped walnuts or browned almonds can be added.
Presented as published in 1907. 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
679Calories
7 gProtein
67 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein7.4 g
Carbohydrates67 g
Fiber3.2 g
Sugars57 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium62 mg
Potassium416 mg
Calcium98 mg
Iron2.1 mg
Magnesium61 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline75 mg
Caffeine8.3 mg
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.
CHOCOLATE GLACfe. MOUSSE GLAC6 AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.