Cream, Chocolate
From The handy dictionary of cookery, 1890
Serve when firm.
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
1023Calories
35 gProtein
70 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1023 kcal
Protein35 g
Carbohydrates70 g
Fiber2 g
Sugars57 g
Total Fat69 g
Saturated Fat42 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol210 mg
Sodium160 mg
Potassium872 mg
Calcium564 mg
Iron2.6 mg
Magnesium101 mg
Phosphorus521 mg
Zinc2.5 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A519 mcg
Vitamin E1.8 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline91 mg
Caffeine12 mg
Water361 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 35. The excerpt below is the record exactly as published.
Cream, Chocolate.^ Melt three-quarters of an ounce of gelatine in a quarter of a pint of milk by the fire ; do not allow it to boil or it will curdle. Put into another pan one ounce of chocolate and a quarter of a pint of milk ; melt it over the fire. Then add one tablespoonful of sugar and six drops 'of. essence of vanilla. Strain the melted gelatine and chocolate into a bowl, and when nearly cold add to it half a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.