Spanish Chocolate Cream

Name: Spanish Chocolate Cream
Ingredients: the yolks of six eggs; three ounces of grated chocolate; one-quarter of a pound of sugar; one pint of cream; one-half pint of cream; one and one-half ounces of dissolved gelatine

From High living, 1904

Presented as published in 1904. 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

3655Calories

90 gProtein

197 gCarbs

280 gFat

Full nutrition (34 nutrients)

Calories3655 kcal

Protein90 g

Carbohydrates197 g

Fiber2.2 g

Sugars156 g

Total Fat280 g

Saturated Fat153 g

Monounsaturated Fat63 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1840 mg

Sodium716 mg

Potassium1294 mg

Calcium634 mg

Iron7.6 mg

Magnesium143 mg

Phosphorus1121 mg

Zinc6.1 mg

Copper1.6 mg

Manganese0.5 mg

Vitamin D6 mcg

Vitamin C0.2 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K18 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1 mg

Folate155 mcg

Choline899 mg

Caffeine5.1 mg

Water669 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 30. The excerpt below is the record exactly as published.

SPANISH CHOCOLATE CREAM — Beat the yolks of six eggs, put them in a bowl with three ounces of grated chocolate, one-quarter of a pound of sugar, and one pint of cream. Stir these ingredients well and pour into a double boiler. Stir one way until it thickens, but do not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick, and stir in one and one-half ounces of dissolved gelatine

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