Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custard Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
384Calories
7 gProtein
70 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein6.5 g
Carbohydrates70 g
Fiber1.4 g
Sugars62 g
Total Fat9.7 g
Saturated Fat5.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium65 mg
Potassium314 mg
Calcium209 mg
Iron1.5 mg
Magnesium47 mg
Phosphorus198 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline33 mg
Caffeine6.7 mg
Water144 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
CHOCOLATE CUSTARD PIE. Bake crust first and cool. 1 sq. Baker's chocolate 2 C. milk 3 eggs 3z4 C. sugar i/2 t. vanilla 2 T. cornstarch 1 T. confectioner's sugar
Cook this with the app: pantry check, scaling, and the assistant.