Cheese Custard
From The National home cook book, 1900
Presented as published in 1900. 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
1215Calories
73 gProtein
18 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1215 kcal
Protein73 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat94 g
Saturated Fat51 g
Monounsaturated Fat22 g
Polyunsaturated Fat4.8 g
Omega-30.3 g
Cholesterol628 mg
Sodium1718 mg
Potassium678 mg
Calcium1959 mg
Iron2.1 mg
Magnesium102 mg
Phosphorus1483 mg
Zinc11 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A955 mcg
Vitamin E2.9 mg
Vitamin K5.7 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.4 mg
Folate95 mcg
Choline337 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The National home cook book (1900), page 26. The excerpt below is the record exactly as published.
CHEESE CUSTARD—Half pound of cheese shaved thin "] “into pie dish. Beat two eggs well, add one cup milk. Sea- v “son with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.