vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Chocolate Custard
From The new Kentucky home cook book, 1884
Serves 6
Presented as published in 1884. 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
124Calories
7 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein6.6 g
Carbohydrates13 g
Fiber0.3 g
Sugars11 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium98 mg
Calcium30 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0.8 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 129. The excerpt below is the record exactly as published.
BOILED CHOCOLATE CUSTARD. Take one quart of new milk, six eggs (whites and yelks beaten separately), one coffee-cupful of sugar, four heaping table-spoonfuls of grated chocolate, vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.