vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
499Calories
18 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein18 g
Carbohydrates43 g
Fiber3.5 g
Sugars37 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol274 mg
Sodium156 mg
Potassium757 mg
Calcium504 mg
Iron4.3 mg
Magnesium115 mg
Phosphorus537 mg
Zinc4.1 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline249 mg
Caffeine17 mg
Water334 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 93. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD. Mrs. Higgins. Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar; prepare a soft custard of the milk and the yolks of five eggs and the white of one
Cook this with the app: pantry check, scaling, and the assistant.