Cream Chocolates

Name: Cream Chocolates
Ingredients: Beat the white of an egg; two tablespoons of water; enough confectioner's XXX sugar to make a stiff paste, about one and a quarter pounds; one teaspoon vanilla; one-half pound of sweet chocolate

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Let harden in a cool place for two to three hours.

Presented as published in 1895. 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

3120Calories

11 gProtein

749 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories3120 kcal

Protein11 g

Carbohydrates749 g

Fiber4.8 g

Sugars717 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol186 mg

Sodium143 mg

Potassium468 mg

Calcium74 mg

Iron4.8 mg

Magnesium150 mg

Phosphorus315 mg

Zinc1.7 mg

Copper1.1 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.8 mg

Vitamin K4.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate30 mcg

Choline153 mg

Caffeine23 mg

Water89 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 92. The excerpt below is the record exactly as published.

Cream Chocolates. Beat the white of an egg on a plate, then beat in two tablespoons of water, then stir enough confec- tioner's XXX sugar to make a stiff paste, about one and a quarter pounds, one teaspoon vanilla. Work smooth, make into balls. Melt one-half pound of sweet chocolate

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