vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a pint and a half.
Presented as published in 1892. 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
743Calories
13 gProtein
28 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein13 g
Carbohydrates28 g
Fiber0.9 g
Sugars8.7 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol415 mg
Sodium307 mg
Potassium271 mg
Calcium187 mg
Iron6.5 mg
Magnesium22 mg
Phosphorus236 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate53 mcg
Choline198 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 370. The excerpt below is the record exactly as published.
Chocolate Custard.— Poiu- half a cupful of boiling water over one ounce of the best choco- late finely grated, let it stand by the fire tiU it is dissolved ; stir it gradually into a pint of milk or cream, and add two table-spoonfuls of sifted sugar and the yolks of four eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.