vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Custards
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
240Calories
2 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein1.9 g
Carbohydrates56 g
Fiber2 g
Sugars44 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol5.3 mg
Sodium58 mg
Potassium177 mg
Calcium17 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A3.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline1 mg
Caffeine4.5 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 97. The excerpt below is the record exactly as published.
Chocolate Custards. When making the above custards, after flavoring them, pour out half only of the yellow custard into the cups, have ready dissolved in a little milk over the fire a small teacup of grated chocolate, in which you have put a little sugar
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