vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From Virginia Cookery-book, 1884
Serves 6
Adjust flavor with cinnamon or vanilla if desired.
Presented as published in 1884. 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
628Calories
18 gProtein
94 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein18 g
Carbohydrates94 g
Fiber1.3 g
Sugars92 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol227 mg
Sodium200 mg
Potassium663 mg
Calcium439 mg
Iron2.4 mg
Magnesium72 mg
Phosphorus466 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline205 mg
Caffeine8.1 mg
Water325 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 99. The excerpt below is the record exactly as published.
Chocolate Custard. Many of the best house-keepers do not trouble them- selves about having any cream at all in preparing frozen chocolate, but use custard altogether. Some persons like a mere delicate flavor of chocolate, others prefer it strong and rich. We here endeavor to strike a happy medium. £ither a very little cinnamon or vanilla is thought to improve the flavor of this cream ; but when the French preparations are usihI tliey are sutfioiently seasoned, with- out addition of anv kind save a little susjar. Scrape a quarter of a pmind of choixUate very fine, and put it on the firv with two quarts of fresh milk; mean- whUe beat up very w«>U the yolks of six eggs
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Cook this with the app: pantry check, scaling, and the assistant.