vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Chocolates
From Harper's cook book encyclopædia, 1902
Serves 12
Presented as published in 1902. 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
14Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.5 g
Carbohydrates2.1 g
Fiber0 g
Sugars2.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium6 mg
Potassium5.8 mg
Calcium2.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline12 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 82. The excerpt below is the record exactly as published.
Cream Chocolates (made without boiling). — Put the white of one egg and an equal quantity of cold water into a bowl, flavor with vanilla, and beat until frothy ; sift in sufficient confectioner’s XXX sugar
Cook this with the app: pantry check, scaling, and the assistant.