vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
668Calories
31 gProtein
49 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein31 g
Carbohydrates49 g
Fiber3 g
Sugars44 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol434 mg
Sodium337 mg
Potassium1107 mg
Calcium679 mg
Iron5.2 mg
Magnesium132 mg
Phosphorus778 mg
Zinc4.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.5 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline381 mg
Caffeine18 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 66. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD. One quart milk, and three ounces chocolate boiled to_ gether until thoroughly inixed, then take off the fire, and add four eggs
Cook this with the app: pantry check, scaling, and the assistant.