Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups milk
- 3 tablespoonfuls of sugar
- one-half ounce of bak- er's chocolate
- four tablespoonfuls of sugar to a caramel
- one tablespoonful of water
- one-half cup finely chopped wal- nuts added to boiled custard after straining
- one cup finely grated cocoa- nut added to boiled custard after straining
- one-half cup of thick maple syrup
- a tablespoonful of milk
- four eggs
- three yolks can be used
- four makes a much richer custard
- nutmeg
Directions
2 cups milk. Yolks of four eggs.
3 tablespoonfuls of sugar.
Speck of salt.
Flavor with nutmeg, vanilla, or a little sherry wine.
Scald the milk in a double boiler, beat the yolks, sugar and salt together. Pour the hot milk slowly into the egg (stirring all the time), pour back in the double boiler and cook until it is thick like cream, or till it coats the spoon. As soon as it thickens, re- move from the stove at once, as too long cooking will cause it to curdle. Watch and stir it all the time it is cooking, then strain through a fine strainer and flavor. Using only the yolks gives a much smoother custard. Three yolks can be used, but four makes a much richer custard.
Chocolate Custard. — Melt one-half ounce of Bak- er's chocolate with a tablespoonful of milk, stir into boiled custard just before straining, flavor with vanilla.
Caramel Custard. — Melt four tablespoonfuls of sugar to a caramel with one tablespoonful of water.
266 ROCKY MOUNTAIN COOK BOOK.
Stir into the hot milk before pouring on the egg yolks. Make the same as boiled custard.
Nut Custard. — One-half cup finely chopped wal- nuts added to boiled custard after straining.
Cocoanut Custard. — One cup finely grated cocoa- nut added to boiled custard after straining.
Maple Custard. — Sweeten boiled custard with one-half cup of thick maple syrup, add it to the hot milk with the eggs. Candied fruits may be cut fine and added, making a fruit custard.