Chocolate Custard

Name: Chocolate Custard
Ingredients: 3 egg yolks; 1 cup sugar; 0.5 cup cocoa; 1 small can milk; 1 small can water; 1 teaspoon vanilla; 3 egg whites; 4 tablespoons sugar; 2 tablespoons water

From Quaker recipes, 1954

Presented as published in 1954. 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

2352Calories

32 gProtein

431 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories2352 kcal

Protein32 g

Carbohydrates431 g

Fiber16 g

Sugars252 g

Total Fat71 g

Saturated Fat16 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol202 mg

Sodium936 mg

Potassium1566 mg

Calcium107 mg

Iron12 mg

Magnesium272 mg

Phosphorus539 mg

Zinc4.4 mg

Copper2.1 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A164 mcg

Vitamin E2.9 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.9 mg

Folate112 mcg

Choline5.9 mg

Caffeine41 mg

Water225 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 52. The excerpt below is the record exactly as published.

CHOCOLATE CUSTARD 3 egg yolks > 1 small can milk 1 cup sugar 1 small can water ¥Y2 cup cocoa 1 teaspoon vanilla Mix the first six items and pour into an unbaked pie shell. Bake in a 325° oven for 30 minutes. Remove from oven and cover with meringue. Return to oven and brown slowly. Meringue 3 egg whites 4 tablespoons sugar 2 tablespoons water

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