Chocolate Custard
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1382Calories
61 gProtein
133 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1382 kcal
Protein61 g
Carbohydrates133 g
Fiber5.4 g
Sugars124 g
Total Fat69 g
Saturated Fat35 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol948 mg
Sodium696 mg
Potassium1939 mg
Calcium1240 mg
Iron9.6 mg
Magnesium230 mg
Phosphorus1405 mg
Zinc9.2 mg
Copper1.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A553 mcg
Vitamin E2.6 mg
Vitamin K5.4 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.6 mg
Folate122 mcg
Choline15 mg
Caffeine26 mg
Water890 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 66. The excerpt below is the record exactly as published.
Chocolate Custard. Make one quart of boiled custard, adding four table- spoons of grated Baker's chocola
Cook this with the app: pantry check, scaling, and the assistant.