vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Whips
From The encyclopædia of practical cookery, 1890
Serves 5
Presented as published in 1890. 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
743Calories
15 gProtein
70 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein15 g
Carbohydrates70 g
Fiber0.4 g
Sugars65 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol338 mg
Sodium169 mg
Potassium427 mg
Calcium276 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus332 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A143 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline203 mg
Caffeine2.4 mg
Water232 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 339. The excerpt below is the record exactly as published.
Chocolate Whips. — Put loz. of Chocolate, finely powdered, into a small pan, add 2 table-spoonfuls of sugar and 1 table- spoonful of boiling water, and let the Chocolate dissolve ; when it has dissolved, put it into 1J pints of milk, which should have already been made hot in a double boiler or bain-marie. Beat six eggs and Jib. of sugar (less the 2 table- spoonfuls already used) in J pint of cold milk, and stir all into the boiling milk, continuing to stir until it thickens ; then put in 1 pinch of salt, and let it cool. Take 1 pint of cream, put 2 table-spoonfuls of sugar into it, and season with J teaspoonful of vanilla extract
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