Frenchdessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Profiteroles
From The Hotel St. Francis cook book, 1919
Serves 3
Fill small cream puffs with whipped cream and cover with this sauce.
Presented as published in 1919. 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
353Calories
5 gProtein
92 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein5.1 g
Carbohydrates92 g
Fiber8.4 g
Sugars76 g
Total Fat4 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium715 mg
Calcium37 mg
Iron4.4 mg
Magnesium137 mg
Phosphorus206 mg
Zinc1.8 mg
Copper1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.1 mcg
Choline3.2 mg
Caffeine22 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 15. The excerpt below is the record exactly as published.
Chocolate profiteroles. Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa
Cook this with the app: pantry check, scaling, and the assistant.