vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
507Calories
16 gProtein
46 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein16 g
Carbohydrates46 g
Fiber0 g
Sugars46 g
Total Fat20 g
Saturated Fat9.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol406 mg
Sodium143 mg
Potassium579 mg
Calcium448 mg
Iron1 mg
Magnesium45 mg
Phosphorus463 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline337 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 112. The excerpt below is the record exactly as published.
Chocolate Custard — One quart milk, yolks of 6 eggs, 6 tablespoonfuls sugar, ^ cup grated vanilla chocolate
Cook this with the app: pantry check, scaling, and the assistant.