Creme Frite de Chocolat

Name: Creme Frite de Chocolat
Ingredients: a pint of milk; half a cup of sugar; a pinch of salt; two tablespoons of cornstarch; one of flour; half a cup of sweet grated chocolate; a tablespoon of butter; the beaten yolks of three eggs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

991Calories

36 gProtein

146 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories991 kcal

Protein36 g

Carbohydrates146 g

Fiber0.2 g

Sugars124 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol648 mg

Sodium402 mg

Potassium954 mg

Calcium688 mg

Iron3.2 mg

Magnesium79 mg

Phosphorus803 mg

Zinc4.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate83 mcg

Choline528 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.

CREME FRITE DE CHOCOLAT— FRENCH Scald a pint of milk with a vanilla stick, half a cup of sugar and a pinch of salt. Stir in two tablespoons of corn- 136 DESSERTS, HOT AND COLD starch and one of flour, dissolved in cold milk, and half a cup of sweet grated chocolate melted in a double boiler. Cook for five minutes, stirring, then cool slightly and add a tablespoon of butter and the beaten yolks of three eggs

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