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Chocolate Custard (Baked)

Name: Chocolate Custard (Baked)
Yield: 3 servings
Ingredients: lqt. of milk; 4 heaped table-spoonfuls of Chocolate; yolks of six eggs; Jib. of powdered white sugar; flavour to taste with vanilla

From The encyclopædia of practical cookery, 1890

Serves 3

Presented as published in 1890. 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

688Calories

24 gProtein

98 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein24 g

Carbohydrates98 g

Fiber0.8 g

Sugars97 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol412 mg

Sodium269 mg

Potassium687 mg

Calcium462 mg

Iron2.7 mg

Magnesium67 mg

Phosphorus549 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A264 mcg

Vitamin E1.3 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate47 mcg

Choline352 mg

Caffeine4.7 mg

Water363 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 330. The excerpt below is the record exactly as published.

Chocolate Custard (Baked). — Scald lqt. of milk, stir in 4 heaped table-spoonfuls of Chocolate and let it simmer a minute or two till the Chocolate has dissolved, stirring all the time. Beat up the yolks of six eggs with Jib. of powdered white sugar, take the Chocolate from the fire, and pour them in ; stir for one minute and flavour to taste with vanilla

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