vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The home cook book, 1905
Serves 2
Serve in the dish you wish to present it.
Presented as published in 1905. 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
470Calories
15 gProtein
74 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein15 g
Carbohydrates74 g
Fiber0.5 g
Sugars72 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium178 mg
Potassium481 mg
Calcium331 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus369 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline191 mg
Caffeine1.1 mg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD Melt in a double-boiler with half a cup of milk two table- spoons of grated chocolate. When the chocolate is smoothed in the milk, add a cup and a half of milk and let all heat. Beat two eggs with half a cup of sugar. Pour the hot milk and chocolate over the eggs and sugar, put back in the double- boiler and cook till the custard thickens. Add a teaspoon of vanilla
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