Chocolate Velvet Cream

Name: Chocolate Velvet Cream
Ingredients: 2 squares Baker’s Unsweetened Chocolate; 14% cups milk, scalded; 1/2 cup sugar; 1 envelope (1 tablespoon) gelatin; V4 cup cold water; 1 cup heavy cream; 34 teaspoon vanilla; Vg teaspoon salt

From The Williamston cook book, 1950

Makes 6 servings.

Presented as published in 1950. 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

1416Calories

17 gProtein

126 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories1416 kcal

Protein17 g

Carbohydrates126 g

Fiber0 g

Sugars118 g

Total Fat95 g

Saturated Fat55 g

Monounsaturated Fat20 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol285 mg

Sodium774 mg

Potassium781 mg

Calcium596 mg

Iron0.1 mg

Magnesium59 mg

Phosphorus503 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline65 mg

Caffeine0 mg

Water518 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 26. The excerpt below is the record exactly as published.

CHOCOLATE VELVET CREAM 2 squares Baker’s Unsweetened 14% cups milk, scalded Chocolate V2 cup sugar 1 envelope (1 tablespoon) gelatin Vg teaspoon salt V4 cup cold water 1 cup heavy cream 34 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.