vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. H. W. Corbett.
Presented as published in 1913. 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
810Calories
16 gProtein
124 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein16 g
Carbohydrates124 g
Fiber2.4 g
Sugars112 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol32 mg
Sodium102 mg
Potassium549 mg
Calcium319 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus314 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E2.4 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline43 mg
Caffeine14 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
Chocolate Custard. Heat 1 quart of milk to boiling. Beat the yolks of 3 eggs with V/i cups sugar. Cut into bits enough chocolate to fill 1 cup and dissolve in a little hot water. Take 4 even table- spoons of cornstarch and dissolve in a little cold milk. Mix CUSTARDY THINGS 155 all well with boiling milk and cook until thick. When cold the custard should be the consistency of thick cream. Add 3 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.