vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custards
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
491Calories
18 gProtein
67 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein18 g
Carbohydrates67 g
Fiber0.6 g
Sugars66 g
Total Fat18 g
Saturated Fat8.4 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol309 mg
Sodium202 mg
Potassium515 mg
Calcium347 mg
Iron2 mg
Magnesium50 mg
Phosphorus411 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E1 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline264 mg
Caffeine3.5 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 116. The excerpt below is the record exactly as published.
Chocolate Custards. — Place one pint of milk in double boiler and cook for ten minutes. When cool add the yolks of two eggs and one whole egg (well beaten), half cup of sugar, and two tablespoons of chocolate
Cook this with the app: pantry check, scaling, and the assistant.