vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Chocolate Custard a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Serve hot or cold.
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
664Calories
31 gProtein
70 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein31 g
Carbohydrates70 g
Fiber0 g
Sugars70 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium354 mg
Potassium775 mg
Calcium535 mg
Iron2.7 mg
Magnesium63 mg
Phosphorus667 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline506 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 546. The excerpt below is the record exactly as published.
Baked Chocolate Custard a la Hammond Flan au Chocolat, cuit au four, a la Hammond To three eggs take one and a half cups milk and four table¬ spoons sugar; flavor with brandy or vanilla and a pinch of salt. Mix all together. Butter large timbale (or earthen) cups, fill them, put in oven in hot water from fifteen to twenty minutes, and bake. Turn out, sprinkle heavily with grated chocolate. Serve hot or cold. 374 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Chocolate Custard ( Flan au Chocolat ) Yolks of two eggs, four tablespoons sugar
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