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Filling for Chocolate Cream
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
700Calories
23 gProtein
58 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein23 g
Carbohydrates58 g
Fiber1.4 g
Sugars46 g
Total Fat43 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol130 mg
Sodium80 mg
Potassium460 mg
Calcium277 mg
Iron1.8 mg
Magnesium58 mg
Phosphorus267 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E1.1 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate9.6 mcg
Choline47 mg
Caffeine8.1 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 516. The excerpt below is the record exactly as published.
two ounces chocolate. Stir on ice until it begins to get cold. Decorate with alternate strips (about half inch wide) — first of cream, then of chocolate, and so on until the mould is lined. Then glaze again. Fill. Filling. Two ounces chocolate, five tablespoons sugar, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, one cup milk, two cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.