Apple Custard

Name: Apple Custard
Ingredients: sliced apples; three-fourths cup sugar; one egg; fill cup up with milk

From The National home cook book, 1900

Presented as published in 1900. 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

1208Calories

15 gProtein

265 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1208 kcal

Protein15 g

Carbohydrates265 g

Fiber12 g

Sugars253 g

Total Fat16 g

Saturated Fat6.5 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol215 mg

Sodium183 mg

Potassium866 mg

Calcium354 mg

Iron2.4 mg

Magnesium54 mg

Phosphorus382 mg

Zinc2 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C1.2 mg

Vitamin A176 mcg

Vitamin E1.9 mg

Vitamin K3.8 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.8 mg

Folate24 mcg

Choline210 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from The National home cook book (1900), page 59. The excerpt below is the record exactly as published.

APPLE CUSTARD—Line ¢ a pie tin with rich cereby all ‘ahi _ sliced apples, sprinkle three-fourths cup sugar and a little. _ cinnamon over them. Then beat one egg in a cup, add a little sugar, fill cup up with milk

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