vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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
430Calories
8 gProtein
82 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein8.4 g
Carbohydrates82 g
Fiber0.6 g
Sugars71 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium399 mg
Potassium411 mg
Calcium303 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus272 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline44 mg
Caffeine1.1 mg
Water222 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 95. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD. 2 C. milk 2 egg yolks 1/2 C. sugar 14 t. salt 2 T. cornstarch y2 t. vanilla 2 T. grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.