vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Custard
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
414Calories
22 gProtein
39 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein22 g
Carbohydrates39 g
Fiber1.3 g
Sugars37 g
Total Fat19 g
Saturated Fat9.5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium247 mg
Potassium764 mg
Calcium497 mg
Iron2 mg
Magnesium73 mg
Phosphorus549 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate37 mcg
Choline286 mg
Caffeine3.4 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 61. The excerpt below is the record exactly as published.
COCOA CUSTARD— For three cups of milk allow four tea- spoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.