vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Arrowroot Custard
From Lowney's cook book, 1907
Serves 2
Cool, flavor, and serve in custard cups.
Presented as published in 1907. 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
518Calories
16 gProtein
63 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein16 g
Carbohydrates63 g
Fiber0.1 g
Sugars62 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium679 mg
Potassium404 mg
Calcium301 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline43 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 78. The excerpt below is the record exactly as published.
Arrowroot Custard 2 cups milk 2 egg yolks 2 tablespoons arrowroot ^ teaspoon salt 1 teaspoon vanilla J cup sugar
Cook this with the app: pantry check, scaling, and the assistant.