vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Chocolate Custards

Name: Chocolate Custards
Yield: 3 servings
Ingredients: three cupfuls of milk; three ounces of melted chocolate; one ounce and a quarter of pounded sugar; the yolks of five eggs; a small pinch of salt

From Practical household cookery, 1891

Serves 3

Custards can also be flavored with vanilla, orange-flower water, or lemon-peel.

Presented as published in 1891. 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

606Calories

23 gProtein

42 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories606 kcal

Protein23 g

Carbohydrates42 g

Fiber1.7 g

Sugars39 g

Total Fat40 g

Saturated Fat9.6 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol29 mg

Sodium96 mg

Potassium469 mg

Calcium309 mg

Iron0.9 mg

Magnesium62 mg

Phosphorus284 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E4.9 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate3.7 mcg

Choline50 mg

Caffeine18 mg

Water258 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 184. The excerpt below is the record exactly as published.

three cupfuls of milk with one ounce and a quarter of pounded sugar, and when a little cool, mix the yolks of five eggs, a small pinch of salt, and one cup of strong black coffee ; when these have been well mixed together, strain it through a silk sieve; have some boiling water in a shallow stewpan. Fill the six custard 2 u 4i8 PRACTICAL HOUSEHOLD COOKERY. cups with the costard, place them in the stewpan with boiliiig water, set this over a slow fire for the water to fliminer onlj veiy gently; pat the cover on the stewpan and some live coals on the cover. When the costards are set, take off the cover, let them oool in the water; then wipe the cops, pot them on a dish, and serva 858. CHOCOLATE CUSTARDS. Proceed wiUi the number of custards as directed in the foregoing, mixing the mflk with three oonces of melted chocolate

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Cook this with the app: pantry check, scaling, and the assistant.