Chocolate Custard
From Domestic science, principles and application, 1914
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
1094Calories
35 gProtein
174 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein35 g
Carbohydrates174 g
Fiber0 g
Sugars175 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium401 mg
Potassium945 mg
Calcium686 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 44. The excerpt below is the record exactly as published.
Chocolate Custard 2 c. milk 3^ sq. Baker's chocolate 3 eggs 2 tbsp. water 3^^ c. sugar ^ 3^ tsp. vanilla Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.