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Stamped Chocolates
From The encyclopædia of practical cookery, 1890
Serves 6
These are not usually attempted by amateurs due to the expense of the stamps and moulds.
Presented as published in 1890. 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
27Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.6 g
Carbohydrates1.2 g
Fiber0.7 g
Sugars0 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.1 mg
Sodium1 mg
Potassium35 mg
Calcium4.2 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus17 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1.9 mg
Caffeine3.3 mg
Water0.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 340. The excerpt below is the record exactly as published.
Stamped Chocolates. — To form the Chocolate into shapes, have two kinds of moulds, made either of thick tin or copper tinned inside. The one, with a narrow edge, is impressed with a device or figures, such as men, fish, &c. ; the other is flat, or nearly so, and the same size as the first, with a shallow device in the centre. Pound some unsweetened Chocolate
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