vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Custard
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
586Calories
36 gProtein
18 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein36 g
Carbohydrates18 g
Fiber6.9 g
Sugars4.5 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol460 mg
Sodium745 mg
Potassium748 mg
Calcium727 mg
Iron3.9 mg
Magnesium77 mg
Phosphorus689 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C19 mg
Vitamin A957 mcg
Vitamin E9.2 mg
Vitamin K22 mcg
Vitamin B60.9 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate92 mcg
Choline311 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 826. The excerpt below is the record exactly as published.
Cheese Custard 1 pt. milk. 2 eggs. \ tea-sp. mustard. 3 oz. Cheddar or Gruyere cheese. Cayenne pepper and salt.
Cook this with the app: pantry check, scaling, and the assistant.