vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Custard
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
485Calories
34 gProtein
18 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein34 g
Carbohydrates18 g
Fiber0.1 g
Sugars12 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol441 mg
Sodium1033 mg
Potassium612 mg
Calcium760 mg
Iron2 mg
Magnesium58 mg
Phosphorus736 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C15 mg
Vitamin A342 mcg
Vitamin E1.4 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate53 mcg
Choline344 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 17. The excerpt below is the record exactly as published.
CHEESE CUSTARD Milk, 1 cup. Grated cheese, 6 tablespoons, Eggs, 2, Green pepper, 1, chopped
Cook this with the app: pantry check, scaling, and the assistant.