vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Float
From The household cook book, 1902
Serves 3
Relished by those who like chocolate.
Presented as published in 1902. 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
494Calories
20 gProtein
58 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein20 g
Carbohydrates58 g
Fiber0.8 g
Sugars55 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol288 mg
Sodium221 mg
Potassium643 mg
Calcium444 mg
Iron2.1 mg
Magnesium63 mg
Phosphorus483 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline254 mg
Caffeine4.7 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 304. The excerpt below is the record exactly as published.
CUSTARD FLOAT. — Put 4 large tablespoons of chocolate in 1 quart of milk; dissolve it well, and heat it in a double boiler; add the wellsbeaten yolks of 4 eggs, ^ cup of sugar, 1 tablespoon of corn= starch, and 1 teaspoon of vanilla
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