vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Custard
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
521Calories
34 gProtein
13 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein34 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol458 mg
Sodium605 mg
Potassium547 mg
Calcium757 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus704 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A417 mcg
Vitamin E1.6 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline337 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 256. The excerpt below is the record exactly as published.
Cheese Custard. — Put 2oz. or 3oz. of finely-scraped Cheese into a basin, and beat it up with two eggs and 1 teacupful of milk. Pour the mixture into a well-buttered dish, place a few small lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.