vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
586Calories
29 gProtein
47 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein29 g
Carbohydrates47 g
Fiber1.3 g
Sugars45 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol432 mg
Sodium332 mg
Potassium974 mg
Calcium666 mg
Iron3.3 mg
Magnesium97 mg
Phosphorus729 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline381 mg
Caffeine8.1 mg
Water506 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 57. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD V. C. G. 1 quart of milk, 4 eggs, 1^ bars of chocolate, Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.