vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custards
From The new Annie Dennis cook book, 1905
Serves 6
The eggs may be separated and the whites used for a meringue, if liked.
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
86Calories
5 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein4.6 g
Carbohydrates11 g
Fiber2.4 g
Sugars7.1 g
Total Fat3.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium130 mg
Calcium45 mg
Iron0.8 mg
Magnesium9.7 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C30 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline102 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 157. The excerpt below is the record exactly as published.
Apple Custards Peel and slice six medium sized apples; boil until tender, with one cupful of water, then rub through a sieve, or mash very fine, then add four eggs which have been well beaten, with two teaspoonfuls of white sugar; add last the juice of one lemon with some of the rind, grated
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