vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard, Vo. 1
From The economical cook book, 1905
Serves 3
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
512Calories
11 gProtein
109 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein11 g
Carbohydrates109 g
Fiber9.8 g
Sugars92 g
Total Fat8.2 g
Saturated Fat3.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol196 mg
Sodium104 mg
Potassium677 mg
Calcium197 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus238 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C62 mg
Vitamin A117 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline181 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.
Apple Custard, Vo. L Pare, core and quarter eight tart pippin apples and plaee theai olose together in a deep pie-dish ; roll the skin <tf a lemon <m ft quarter of a pound of sugar and sprinkle it OTor the apples; oover with puff paste, and bake three-quarters of aa hour, or until the apples are tender. When the pie is baked, cut out the whole centre of the crust, leaving the rim round the edge; whea oold, pour over it a custard, made with half a pint of milk, three eggs
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