vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
532Calories
18 gProtein
80 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein18 g
Carbohydrates80 g
Fiber0.7 g
Sugars76 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium220 mg
Potassium536 mg
Calcium346 mg
Iron1.9 mg
Magnesium57 mg
Phosphorus431 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0.1 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline264 mg
Caffeine1.7 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.
CHOCOLATE CUSTAKD.. 2 cups milk 3 T. grated chocolate 3 yolks 1 t. vanilla % CUP sugar
Cook this with the app: pantry check, scaling, and the assistant.