vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Twin-city housewife, 1920
Serves 2
Serve hot or cold.
Presented as published in 1920. 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
274Calories
4 gProtein
19 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein4 g
Carbohydrates19 g
Fiber0.5 g
Sugars14 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.7 g
Cholesterol229 mg
Sodium31 mg
Potassium103 mg
Calcium51 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline140 mg
Caffeine1.1 mg
Water40 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 73. The excerpt below is the record exactly as published.
Chocolate Custard Mix two tablespoons grated chocolate with two tablespoons sweet milk. Cook until smooth and add six tablespoons of cream, the well- beaten yolks of two eggs, two teaspoons of sugar and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.