Apple Custard

Name: Apple Custard
Ingredients: a dozen apples; a large cupful of brown sugar; a teacupful of water; the grated rind of a lemon; one pint of milk; four eggs; two ounces of loaf sugar

From La cuisine creole, 1885

A nice dish.

Presented as published in 1885. 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

2717Calories

49 gProtein

589 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories2717 kcal

Protein49 g

Carbohydrates589 g

Fiber39 g

Sugars517 g

Total Fat38 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol802 mg

Sodium544 mg

Potassium3407 mg

Calcium1144 mg

Iron7.4 mg

Magnesium206 mg

Phosphorus1147 mg

Zinc6 mg

Copper1 mg

Manganese1 mg

Vitamin D8.7 mcg

Vitamin C215 mg

Vitamin A522 mcg

Vitamin E3.7 mg

Vitamin K14 mcg

Vitamin B61.7 mg

Vitamin B124.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)3.3 mg

Folate109 mcg

Choline762 mg

Caffeine0 mg

Water2775 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 68. The excerpt below is the record exactly as published.

APPLE CUSTARD. A NICE DISH. Take a dozen apples, a large cupful of brown sugar a teacupf ul of water, thé grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf sugar

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