Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
267
Calories
2g
Protein
14g
Fat
30g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 squares Baker’s chocolate
- ½ cup powdered sugar
- 1 cup cream
- ¾ tablespoon granulated gelatine
- 3 tablespoons boiling water
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 quart cream
Directions
1
Melt chocolate, add powdered sugar, and gradually one cup cream. Stir over fire until boiling-point is reached, then add gelatine dissolved in boiling water, sugar, and vanilla. Strain mixture into a bowl, set in a pan of ice-water, stir constantly until mixture thickens, then fold in the whip from remaining cream. Mould, pack in salt and ice, and let stand four hours.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg