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Cocoa Cream

Name: Cocoa Cream
Yield: 3 servings
Ingredients: 2 cups light cream; 1 cup cocoa; 2 tablespoons granulated gelatine; inch stick cinnamon; 1 cup cold water; 1 teaspoon vanilla; 2 egg yolks; 1 cup heavy cream; 2 egg whites; ^ teaspoon salt

From Lowney's cook book, 1907

Serves 3

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

803Calories

26 gProtein

31 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein26 g

Carbohydrates31 g

Fiber11 g

Sugars6.6 g

Total Fat72 g

Saturated Fat35 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol173 mg

Sodium538 mg

Potassium1166 mg

Calcium242 mg

Iron5.6 mg

Magnesium187 mg

Phosphorus444 mg

Zinc2.9 mg

Copper1.4 mg

Manganese1.5 mg

Vitamin D1.7 mcg

Vitamin C1.3 mg

Vitamin A188 mcg

Vitamin E2.1 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1 mg

Folate16 mcg

Choline33 mg

Caffeine27 mg

Water288 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 77. The excerpt below is the record exactly as published.

Cocoa Cream 2 cups light cream I cup cocoa 2 tablespoons granulated gelatine \ inch stick cinnamon 1 cup cold water 1 teaspoon vanilla 2 egg yolks 1 cup heavy cream 2 egg whites ^ teaspoon salt

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