Chocolate Custard
From A laboratory manual of foods and cookery, 1916
Follow directions carefully so the chocolate will not separate.
Presented as published in 1916. 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
155Calories
1 gProtein
17 gCarbs
9 gFat
Full nutrition (30 nutrients)
Calories155 kcal
Protein1.4 g
Carbohydrates17 g
Fiber2 g
Sugars14 g
Total Fat8.9 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol2.3 mg
Sodium6.8 mg
Potassium158 mg
Calcium16 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Caffeine12 mg
Water0.3 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 41. The excerpt below is the record exactly as published.
1 pt. milk 4 tbsp. sugar 2 eggs or 4 yolks | tsp. salt \ tsp. vanilla MILK, CREAM, AND BUTTER 9 1 Chocolate Custard | oz. chocolate
Cook this with the app: pantry check, scaling, and the assistant.