Mocha Custard
From The school kitchen textbook, 1915
Presented as published in 1915. 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
1825Calories
37 gProtein
136 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1825 kcal
Protein37 g
Carbohydrates136 g
Fiber0 g
Sugars125 g
Total Fat126 g
Saturated Fat67 g
Monounsaturated Fat32 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1401 mg
Sodium575 mg
Potassium1078 mg
Calcium876 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus1024 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A545 mcg
Vitamin E2.9 mg
Vitamin K6.3 mcg
Vitamin B60.7 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.7 mg
Folate149 mcg
Choline923 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 138. The excerpt below is the record exactly as published.
Mocha Custard Put one cup of strong, clear coffee and one pint of milk in the double boiler and let them scald. Beat the yolks of six eggs till light, add one half cup of sugar and one eighth teaspoon of salt, and when well mixed stir in the hot milk. Turn back into the double boiler and stir constantly until thick like cream. Cool quickly and stir frequently while cooling. Turn into frappe glasses, filling them three fourths full. Sweeten one cup of thick cream with powdered sugar, flavor with a few drops of vanilla
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