vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Chocolate Drops
From The new Annie Dennis cook book, 1905
Serves 10
French creams may be used for the balls if preferred.
Presented as published in 1905. 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
303Calories
3 gProtein
47 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein3.2 g
Carbohydrates47 g
Fiber3.8 g
Sugars40 g
Total Fat12 g
Saturated Fat7.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0.5 mg
Sodium6.3 mg
Potassium191 mg
Calcium24 mg
Iron4 mg
Magnesium75 mg
Phosphorus91 mg
Zinc2.2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline10 mg
Caffeine18 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 187. The excerpt below is the record exactly as published.
Cream Chocolate Drops Boil two cupf uls of sugar and a half cupful of water for five minutes. Add two teaspoonfuls of vanilla, and beat all for an hour, until stiff enough to hold, then make it into balls. Take half a pound of un- sweetened chocolate
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