vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Chocolate Custard
From The national course in home economics, 1917
Serves 1
Maria Parloa
Presented as published in 1917. 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
759Calories
30 gProtein
85 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories759 kcal
Protein30 g
Carbohydrates85 g
Fiber4.8 g
Sugars75 g
Total Fat34 g
Saturated Fat17 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol433 mg
Sodium952 mg
Potassium1054 mg
Calcium732 mg
Iron5.5 mg
Magnesium115 mg
Phosphorus754 mg
Zinc4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D6.7 mcg
Vitamin C0.2 mg
Vitamin A317 mcg
Vitamin E1.6 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.1 mg
Folate51 mcg
Choline382 mg
Caffeine12 mg
Water518 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 207. The excerpt below is the record exactly as published.
BAKED CHOCOLATE CUSTARD. For five small custards use one pint of milk, two eggs, one ounce of chocolate, one-fourth of a teaspoonful of salt and a piece of stick cinna- mon about one inch long. Put the cinnamon and milk in the double boiler, place on the fire, and cook for ten minutes. Shave the chocolate and put it in a small pan with three tablespoonfuls of sugar and one tablespoonful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.