Asparagus Custard

Name: Asparagus Custard
Ingredients: two bunches of thin green asparagus; the beaten yolk of an egg; salt; tiny pinches of sugar; cayenne; three eggs; half a cup of milk; a little onion juice

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

404Calories

27 gProtein

21 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories404 kcal

Protein27 g

Carbohydrates21 g

Fiber2.6 g

Sugars13 g

Total Fat23 g

Saturated Fat7 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol573 mg

Sodium265 mg

Potassium609 mg

Calcium268 mg

Iron2.9 mg

Magnesium47 mg

Phosphorus464 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4.2 mcg

Vitamin C11 mg

Vitamin A279 mcg

Vitamin E2.6 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate99 mcg

Choline472 mg

Caffeine0 mg

Water364 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 28. The excerpt below is the record exactly as published.

ASPARAGUS CUSTARD Boil two bunches of thin green asparagus and rub through a sieve. Add the beaten yolk of an egg and season with salt and tiny pinches of sugar and cayenne. Line timbale moulds with the mixture. Beat three eggs well, add half a cup of milk, a little onion juice

Cook this with the app: pantry check, scaling, and the assistant.