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Cheese Custard

Name: Cheese Custard
Yield: 2 servings
Ingredients: six ounces of cheese; two cupfuls of milk; two eggs; half an ounce of butter

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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

565Calories

34 gProtein

14 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories565 kcal

Protein34 g

Carbohydrates14 g

Fiber0 g

Sugars12 g

Total Fat47 g

Saturated Fat22 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol317 mg

Sodium721 mg

Potassium501 mg

Calcium930 mg

Iron1 mg

Magnesium58 mg

Phosphorus736 mg

Zinc4.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A427 mcg

Vitamin E1.3 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate41 mcg

Choline190 mg

Caffeine0 mg

Water285 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 215. The excerpt below is the record exactly as published.

Cheese Custard. Take six ounces of cheese, two cupfuls of milk, two eggs, half an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.