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Chocolate Custard
From Twentieth century home cook book, 1905
Serves 4
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
435Calories
3 gProtein
7 gCarbs
44 gFat
Full nutrition (30 nutrients)
Calories435 kcal
Protein2.6 g
Carbohydrates6.5 g
Fiber0.2 g
Sugars1.5 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol126 mg
Sodium26 mg
Potassium136 mg
Calcium76 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Caffeine1.3 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 20. The excerpt below is the record exactly as published.
Chocolate Custard. — Scrape half a cake of good chocolate, and put it into a stew-pan, and moisten by degrees with a pint of warm milk and cream
Cook this with the app: pantry check, scaling, and the assistant.