vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Cup Custard
From The Times cook book, no. 2, 1905
Serves 3
Serve hot.
Presented as published in 1905. 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
457Calories
15 gProtein
52 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein15 g
Carbohydrates52 g
Fiber3.1 g
Sugars45 g
Total Fat26 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol20 mg
Sodium31 mg
Potassium339 mg
Calcium113 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C9.6 mg
Vitamin A31 mcg
Vitamin E3.9 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline23 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 114. The excerpt below is the record exactly as published.
APPLE CUP CUSTARD. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Pare and core four good-sized apples- steam, them until tender; press through a colander; add, while hot, a tablespoonful of butter, yolks of four eggs, four tablespoons sugar, one cup milk. Turn this into baking cups, bake for 20 minutes. Beat the whites of the eggs
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