Chocolate Custard
From Durham cook book ..., 1921
Recipe by Miss Axxie Louise Vaughn.
Presented as published in 1921. 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
964Calories
16 gProtein
181 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories964 kcal
Protein16 g
Carbohydrates181 g
Fiber0.9 g
Sugars168 g
Total Fat22 g
Saturated Fat6.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium458 mg
Calcium311 mg
Iron1.9 mg
Magnesium51 mg
Phosphorus288 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E2.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline43 mg
Caffeine5.2 mg
Water234 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 50. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD. Dissolve chocolate, four eggs, two cups sugar, one cup butter. Cook slowly. — Mrs. C. B. Laws. CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an egg. Beat well and cook slowly; when brown take out of the oven and add meringue, flavor with vanilla. — Mrs. T. L. Bailey. CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls chocolate, yolks of two eggs, three-fourths cup white sugar, two tablespoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.