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Chocolate with Cream, a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
860Calories
6 gProtein
128 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein5.6 g
Carbohydrates128 g
Fiber8 g
Sugars105 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol9.1 mg
Sodium40 mg
Potassium646 mg
Calcium75 mg
Iron9.2 mg
Magnesium170 mg
Phosphorus235 mg
Zinc2.3 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.6 mg
Vitamin K9.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine49 mg
Water359 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 514. The excerpt below is the record exactly as published.
Chocolate with Cream, a la Fanchonette Chocolat a la Creme iouettee, a la Fanchonette Line cake tins with puff paste, fill with beans, bake. When baked, remove the beans. In the meantime, make little handles of puff paste by cutting the pastry in thin strips, twist like a cork¬ screw and lay on the pan in the shape of a horseshoe. Put one cup of water on stove; thicken with one tablespoon cornstarch dissolved in half cup water; add four ounces chocolate, four table¬ spoons sugar, a pinch of salt, and a teaspoon vanilla. When done, remove from the fire, stir in the saucepan on ice until cold; when cold, add one cup whipped cream. Fill the baskets, put some whipped cream on the top, stick the handles in. Arrange on a paper doily with whipped cream in the centre; garnish with spun sugar. Chocolate Cream in Glasses a la Europeenne Chocolat a la Creme en Verres, a la Europeenne Put one cup water on the stove, thicken wdth two tablespoons cornstarch dissolved in half cup water, two ounces chocolate, four tablespoons sugar
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