vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Opera Creams
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
237Calories
1 gProtein
55 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein0.8 g
Carbohydrates55 g
Fiber0.4 g
Sugars54 g
Total Fat2.6 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.3 mg
Sodium7.8 mg
Potassium59 mg
Calcium23 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.7 mg
Caffeine2.7 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Opera Creams. Melt together slowly: 2 cups sugar. ^ cup milk. 2 squares chocolate
Cook this with the app: pantry check, scaling, and the assistant.