vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Custard
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
616Calories
35 gProtein
52 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein35 g
Carbohydrates52 g
Fiber0 g
Sugars52 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium398 mg
Potassium939 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 100. The excerpt below is the record exactly as published.
Apricot Custard. Scraps of Pastry, 1 pint of Milk, 3 Eggs, Vanilla, i oz. of Castor Sugar, Apricots (tinned or preserved), 1 oz. of Eatafias
Cook this with the app: pantry check, scaling, and the assistant.