vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Chocolate Custard

Name: Chocolate Custard
Yield: 4 servings
Ingredients: three ounces Baker's chocolate; three pints milk; four tablespoons white sugar; two tablespoons of brown sugar; the yolks of five eggs; the whites of one

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

643Calories

26 gProtein

43 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories643 kcal

Protein26 g

Carbohydrates43 g

Fiber3.5 g

Sugars37 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol44 mg

Sodium146 mg

Potassium734 mg

Calcium477 mg

Iron3.8 mg

Magnesium114 mg

Phosphorus455 mg

Zinc3.6 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E3.8 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.7 mg

Folate6 mcg

Choline75 mg

Caffeine17 mg

Water361 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 115. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD. Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons of brown sugar ; prepare a soft custard of the milk and the yolks of five eggs, the whites of one

Cook this with the app: pantry check, scaling, and the assistant.