vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard (Plain)
From The national course in home economics, 1917
Serves 6
J. I. C.
Presented as published in 1917. 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
532Calories
9 gProtein
115 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein9.2 g
Carbohydrates115 g
Fiber4.3 g
Sugars106 g
Total Fat7 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol248 mg
Sodium99 mg
Potassium368 mg
Calcium65 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus165 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C12 mg
Vitamin A113 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline206 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 207. The excerpt below is the record exactly as published.
APPLE CUSTARD (PLAIN). Stew very gently two quarts of fine apples, till tender, with one and one-half pints of water, one pound of sugar and a little cinnamon. Strain the liquid and stir into it, very gradually, eight well-beaten eggs
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