vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
271Calories
8 gProtein
16 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein8.2 g
Carbohydrates16 g
Fiber0 g
Sugars15 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.5 mg
Sodium3.4 mg
Potassium34 mg
Calcium7.3 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 126. The excerpt below is the record exactly as published.
Chocolate Custard—Ingredients—1 qt. of milk, yolks of 6 eggs, 6 tablespoonfuls of sugar, % a cup of grated vanilla chocolate
Cook this with the app: pantry check, scaling, and the assistant.