vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
771Calories
20 gProtein
119 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein20 g
Carbohydrates119 g
Fiber0 g
Sugars118 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol595 mg
Sodium5014 mg
Potassium607 mg
Calcium519 mg
Iron1.5 mg
Magnesium46 mg
Phosphorus568 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A311 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate74 mcg
Choline483 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 104. The excerpt below is the record exactly as published.
Chocolate Custard. — Break the chocolate in pieces, put in a double boiler with milk enough to barely cover it ; mash and stir perfectly smooth, then add one and a half pints of milk, one cupful of sugar, the beaten yolks of six eggs, a heaping table -spoonful of corn-starch dissolved in milk ; stir all slowly into the boiling milk in which the chocolate is dissolved, add a pinch of salt
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