vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolapte Cup Custard
From Cooking for profit, 1886
Serves 24
Serves 40 persons.
Presented as published in 1886. 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
22Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.2 g
Carbohydrates2.7 g
Fiber0.3 g
Sugars2.1 g
Total Fat1.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium1.4 mg
Potassium22 mg
Calcium2.1 mg
Iron0.3 mg
Magnesium5.7 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine1.6 mg
Water0.3 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 295. The excerpt below is the record exactly as published.
-Chocolpte Cup Custard. Make same as boiled custard, No, 1^6, and add a tablespoon of grated common chocolate. An ounce of chocolate
Cook this with the app: pantry check, scaling, and the assistant.