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Baked Cheese Custard
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
453Calories
24 gProtein
47 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein24 g
Carbohydrates47 g
Fiber1.4 g
Sugars21 g
Total Fat19 g
Saturated Fat8.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol230 mg
Sodium496 mg
Potassium687 mg
Calcium604 mg
Iron2.9 mg
Magnesium66 mg
Phosphorus536 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.3 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 64. The excerpt below is the record exactly as published.
BAKED CHEESE CUSTARD. i i rated cheese. Egg, 1. Bread. Milk, li/2 cups. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.