vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard
From Buckeye cookery, 1892
Serves 4
A comforting dessert.
Presented as published in 1892. 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
319Calories
7 gProtein
65 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein6.6 g
Carbohydrates65 g
Fiber1.5 g
Sugars62 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium171 mg
Calcium34 mg
Iron1 mg
Magnesium11 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C4.5 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline151 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 58. The excerpt below is the record exactly as published.
APPLE CUSTARD. - One pint of mashed stewed apples, one pint sweet milk, four eggs, a one cup sugar aud a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.