vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Mould
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Mrs. Terry.
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
776Calories
18 gProtein
77 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein18 g
Carbohydrates77 g
Fiber2.2 g
Sugars58 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol654 mg
Sodium141 mg
Potassium601 mg
Calcium346 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus536 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D4.4 mcg
Vitamin C0.2 mg
Vitamin A453 mcg
Vitamin E2.1 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate80 mcg
Choline461 mg
Caffeine5.1 mg
Water232 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.
Chocolate Mould. To one gill of milk, well sweetened and boiled, add 3ozs. grated chocolate; have ready the yolks of 3 eggs, pour the chocolate over them, put it in the pan again and stir it well for a second or two. When the chocolate is cold add to it a gill of whipped cream
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