Baked Chocolate Custard
From Wholesome cookery, 1887
Must be of the consistency of a thick boiled custard.
Presented as published in 1887. 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
841Calories
37 gProtein
104 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein37 g
Carbohydrates104 g
Fiber2.2 g
Sugars91 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium460 mg
Potassium1129 mg
Calcium696 mg
Iron4.4 mg
Magnesium131 mg
Phosphorus899 mg
Zinc4.6 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D7.7 mcg
Vitamin C0.2 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.9 mg
Folate72 mcg
Choline529 mg
Caffeine5.1 mg
Water570 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.
Baked Chocolate Custard. 3 ounces of grated chocolate, 3 eggs well beaten, 1 pint of milk, 2 tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.