vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custards
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
246Calories
13 gProtein
26 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein13 g
Carbohydrates26 g
Fiber1.8 g
Sugars23 g
Total Fat11 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium141 mg
Potassium465 mg
Calcium260 mg
Iron1 mg
Magnesium33 mg
Phosphorus298 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C5.4 mg
Vitamin A141 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline184 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 94. The excerpt below is the record exactly as published.
APPLE CUSTARD. Mrs. F. B. Orr. Pare, core and quarter one dozen tart apples, strew into it the grated rind of one lemon ; stew until tender in very little water; then mash smooth with back of a spoon. To onp and a half pijits of strained apple add one and a t 234 THE HOME COOK BOOK. quarter pounds sugar ; leave it until cold ; beat six eggs light and stir alternately into Qne quart milk with the apples ; put into cups or deep dish, and bake twenty min- \ites ; to be eaten cold. APPLE CUSTAEDS. Mrs. C. M. Dickerman, Rockford. Take six tart apples, pare and quarter them, put into a baking dish with one cup water; cook until tender, but not to pieces, then turn them into a pudding dish and sprinkle sugar over to cover them ; beat eight eggs with sugar, and mix with them three pints of milk, a little nutmeg
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