vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream of Chocolate Whips
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
578Calories
14 gProtein
86 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein14 g
Carbohydrates86 g
Fiber2.7 g
Sugars72 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol250 mg
Sodium211 mg
Potassium460 mg
Calcium223 mg
Iron5.7 mg
Magnesium72 mg
Phosphorus319 mg
Zinc2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate37 mcg
Choline206 mg
Caffeine14 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 109. The excerpt below is the record exactly as published.
Cream of Chocolate Whips. — Dissolve one cup of chocolate in one-half cup of boiling water, and add it to one and one-half pints of boiling milk. Take one pint milk, one cup sugar, three tablespoons corn starch, five beaten eggs. Mix and add to the boiling milk, stir until it thickens. Add a little salt
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